Rasam masala, or rasam podi, is a spice mix used to flavour rasam, a thin lentil soup flavoured with tamarind, tomatoes and rasam powder. Rasam is very common in the south of India.
Rasam masala varies by region and household, as do all the masala recipes discussed in this book.
This masala was probably the inspiration for curry powder. Once you use it you will notice the distinct aroma that is reminiscent of commercial curry powders today, largely due to the fenugreek.
This spice mix is readily available from Indian grocers, but is much better made at home.
You could make it from scratch every time you make the dish, but many Indian households will prepare their various masala mixes in advance. It is important not to make too much, or it will be tasteless by the time you get to use it all. A link to our recipe is below.