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Charu Podi - Rasam Powder

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Recipe Text


  • Pigeon Peas – 3/4Cup (50ml Cup)
  • Coriander Seeds – 1 Cup (50ml Cup)
  • Fenugreek Seeds – 1/4tsp
  • Black Pepper – 1tsp
  • Mustard Seeds – 1/4tsp
  • Cumin Seeds – 3/4tsp

I(Online Conversion utility to convert Gms to Cups & Temperatures etc)


Take pigeon peas on a paper plate & microwave on high power for 30 seconds. Add fenugreek seeds, coriander seeds, black pepper, cumin seeds and mustard seeds. Mix all the seeds with a spoon and microwave on high power for 30 seconds. Stir again with a spoon and microwave on high power for 30 seconds. Cool the roasted ingredients for a while and finely powder them in a mixer grinder. Powder should be fine otherwise it will settle down when added to water while preparing charu. Store the charu podi in an airtight jar.

Points To Notice:

If not using microwave oven, dry roast the ingredients in a pan on low flame stirring continuously. Stirring the ingredients roasts evenly. Fry the ingredients till they slightly change color.

Another way is to dry the ingredients in hot sun for 4 to 5 hours and then powder them.

Some even use red chilies to spice the powder—it is a personal choice.

Powder the ingredients to a fine texture so that when added to water it should mix well.

It is advisable to prepare this powder in smaller quantities. Fresh powder smells good always.

Prepare charu, tomato charu, mulakkadala charu, vanga pella charu using this charu podi.

Enjoy !!!!!!!!!!!!!!

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