#rasampodi - Twitter Hashtag

10 months ago

மணம், சுவை கொண்ட மங்களம் ரசப் பொடி - உங்கள் ஆரோக்கியத்திற்கான முதற்படி #RasamPowder #RasamPodi #MangalamMasala #AuthenticTaste #SouthIndianFood #TamilNadu #TNCoopDept #KRPeriyakaruppan @OfficeOfKRP @TNDIPRNEWS @CMOTamilnadu

TNCOOPDEPT's tweet photo. மணம், சுவை கொண்ட மங்களம் ரசப் பொடி - உங்கள் ஆரோக்கியத்திற்கான முதற்படி

#RasamPowder #RasamPodi
#MangalamMasala #AuthenticTaste #SouthIndianFood #TamilNadu #TNCoopDept #KRPeriyakaruppan @OfficeOfKRP @TNDIPRNEWS @CMOTamilnadu https://t.co/95z9CZQe6k

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Ashwin Gandhi @PantryCar

about 1 year ago

Made Saarina Pudi 😌 The Fragrance was ☺️♥️ #RasamPodi #RasamPowder #SouthIndian #Karnataka #KannadigaCuisine

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Saiswaroopa Iyer

@Sai_swaroopa

almost 2 years ago

Explaining some nuances of the process. #Rasampodi 1) Why two varieties of red chilly? Byadgi is a signature chilly grown in Karnataka. Gives a rich red colour to any dish and moderate amount of spice. Guntur is SPICY in bold! Using both helps us get the right amount of taste and colour. You guys can try out various combinations of other local varieties too and freeze the proportion according to your palate. 2) Why roasting skins and seeds separately? Seeds that drop to the bottom of the pan tend to roast quickly and get burnt while the skins take their own time. Better to separate in advance. 3) Same goes while grinding too. The red chilly skins need to be powdered separately as they are lighter. Seeds need greater pressure to get ground. Grinding these separately ensures a smoother consistency before mixing them.

Saiswaroopa Iyer

@Sai_swaroopa

almost 2 years ago

This is my mother in law's world famous Rasam powder #recipe. Yeah the one which I make better than her. (Trust my intelligence and dont dare ask for evidence!) 100 gms of dry Byadgi Red Chillies 100 gms of dry Guntur Red Chillies 160-180 gms of dry Corriander seeds 3-5 twigs of Curry leaves Black peppers, Methi seeds, Mustard seeds, Jeera seeds (3-5 spoons each according to your palate). First, cut up the red chillies and ensure they are all clean inside. Throw away those with fungus, whithered seeds and anything that looks suspicious. Separate skins and seeds to whatever extent possible. Fry the red chilly skins and seeds separately in a spoon of oil. Dry roast the rest of ingredients each in order and not all together. Fine grind the red chilly skins separately and the rest together. Mix both in the last shift of the mixer. Try it. Thank me 😊. #Rasampowder #Rasampodi