Rasam Podi

Rasam podi is not sambar podi with less chilli. It’s a different blend entirely — black pepper and cumin do the work here, with coriander in support and only enough chilli to warm the back of the throat.

We grind it coarse on purpose. Fine powder muddies rasam and turns it cloudy; coarse grind lets the pepper release slowly and keeps the broth clear enough to see the curry leaf floating in it.

Add it to tamarind water with tomato and let it come just to the boil — never a rolling one, or the pepper turns flat. Finish with a mustard tempering in ghee.

The one to keep aside for the days when someone at home has a cold.

How to use: 1–1½ tsp per serving. Add to tamarind water, bring just to a boil, temper with ghee and mustard. Ingredients (verify): Black pepper, cumin, coriander seeds, toor dal, dried red chilli, garlic, curry leaves, asafoetida, turmeric. Shelf life: 6 months from packing.