Description
A sun-dried blend of lentils, spices, and chilies, ground into a umami-rich powder for sour broths.
Technical
Contains roasted split chickpeas (Cicer arietinum) and pigeon peas (Cajanus cajan) alongside capsaicin-rich red chilies (Capsicum annuum). Tamarind (Tamarindus indica) provides tartaric acid for sourness, while asafoetida (Ferula assa-foetida) contributes sulfurous allyl sulfides.
Culinary Significance
Base for rasam soup, a digestive aid and flavor amplifier for rice dishes.
Gear for Rasam Podi
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