Rasam Powder / Satthumadhu Podi


Rasam Is an integral part of a South Indian household , and in the iyenger jargon rasam is called as “satthumadhu”.


  • Cuisine: south indian
  • Course or type: condiments
  • Preparation Time: 10 min
  • Difficulty: easy
  • Cooking Time: 10 min



  • 4 cups coriander seed
  • 1 cup dry red chillies
  • 1/2 tsp black peppercorn
  • 1 tbsp toor dal
  • 1 tbsp fenugreek
  • 2 tbsps cumin seed
  • dry curry leaves


  1. Arrange all the ingrdients . Take a kadaai , keep it on medium high heat , dry roast all the ingredients except cumin and dry curry leaves , until they leave out their aroma. Take this in a blender jar and grind it to a powder.
  2. Then dry roast the cumin and dry curry leaves , and add it to the rest of the powder and grind.
  3. This powder can be stored in a air tight container and has the shelf life of 1 month.


Note :

I have sun dried the curry leaves and used them here , you can use fresh curry leaves too.

This powder is mainly used to prepare Rasam / Saathumadhu.


5 Comments Add yours

  1. Radha Venkatesan says:

    Good receipe for sathumadhu podi.when u r not able to sundry karivepilay, just microwave a few arcs for a minute and powder it


  2. Anushaa Ashok says:

    Haa yeah that can also be done. Thank you 😊


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