Malu's Traditional Rasam Powder 180g

Rasam is the most personal dish in a South Indian kitchen. Every family has their version. Every grandmother has her ratio. And the podi at the base of it all is what determines whether the rasam tastes generic or whether it tastes like home.

Our Rasam Podi is made from black pepper, cumin, coriander seeds, dried red chillies and curry leaves — roasted slowly and ground to a slightly coarse texture that releases its oils gradually into the rasam rather than all at once. The pepper is generous because a Thanjavur rasam is pepper-forward. The cumin is toasted until fragrant, not merely warm. The curry leaves are dried and roasted in, not added fresh.

The result is a podi that makes rasam taste like it took all day, even when it took fifteen minutes.

What’s Inside

• Black Pepper, Cumin, Coriander Seeds, Red Chillies, Curry Leaves, Turmeric
• No preservatives. No artificial colour or flavour.
• 180 gms per pack

How to Use It

Dissolve tamarind in warm water, add tomato, curry leaves and a pinch of turmeric. Bring to a boil. Add one teaspoon of Rasam Podi and cooked toor dal water. Simmer for five minutes. Temper with mustard, dried red chilli and hing in ghee. That is all. The podi does the rest.

Ships across India. Made in Bangalore by Malu’s Kitchen — a Thanjavur Iyer-style home kitchen rooted in the Tamil Brahmin tradition. FSSAI registered: 21223010001350.