Rasam Powder is a spice blend that is used to make the South Indian dish known as rasam. To prepare it, whole spices need to be roasted and ground.
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Among South Indian households, rasam is a staple dish. Some households opt for daily consumption due to its digestion and immunity-boosting properties, especially useful for people with low immunity or more susceptible to cold and flu.
With a batch of homemade rasam powder, making rasam is a breeze and gets ready in under 10 minutes. The powder can be used in many rasam recipes such as pepper rasam, tomato rasam, tamarind rasam and lentils rasam (check toor dal rasam on the blog).
Why you will love this rasam powder recipe?
With just a few basic spices, it's easy to make.
It can be stored for a long time.
Preparing rasam is faster with this rasam powder.
Ingredients
- Whole spices: fenugreek seeds (methi seeds), coriander seeds, cumin seeds, black peppercorn, asafoetida (hing), byadgi dry red chillies.
- Herbs: curry leaves
Find the quantities and a short video in the recipe card at the bottom of the post.
How to make rasam powder?
On the stovetop, put a pan or kadai and heat it over medium-low heat.
Once the pan is hot, dry roast fenugreek seeds stirring regularly for 1 minute or until they are aromatic.
Toss in a cup coriander seeds and roast for a minute or until it emanates fragrance.
Add cumin seeds, stir regularly and roast for 30 to 40 seconds.
Next goes in peppercorn, roast for a minute.
Roast dry red chilies together for a minute until they release a pungent aroma.
Add asafoetida and curry leaves, then roast for 2 minutes and turn off the heat.
Allow the spices to come to room temperature.
Put the roasted spices in a mixer jar after they have cooled and grind them to a powder in batches. Also, a spice grinder would do the job.
Let the powder cool completely and then transfer it to a clean and dry container.
Storage
To preserve the quality of rasam masala powder, store it in an airtight container, in a cool and dark pantry or kitchen cupboard, away from heat and sunlight.
The spice mix can keep its freshness for 3 months before losing its flavour and aroma.
Store rasam mix in glass jars with tight lids to maintain its freshness. Storing it in the fridge/freezer can help it last longer. Make sure to seal the ziplock or tightly close the container lid before placing it in the freezer.
Tips and Tricks
Grind the roasted spices in batches, based on the blender/spice grinder's capacity.
Let the pan heat up before roasting the spices.
The spices should be roasted on a medium-low flame. The spices would get burnt if roasted on high flame.
Before grinding, make sure to let the spices cool down completely.
Wait for the ground powder to cool before transferring it to a container. If not, the powder's shelf life will be reduced.
Store the homemade rasam podi in a glass jar that has been cleaned and dried.
More south Indian recipes
Vegetable sambar: Nutritious and protein-rich dish made of lentils, vegetables, tamarind and spices.
Moringa leaves dal: wholesome curry prepared with toor dal, moringa leaves and a few basic Indian spices.
Vegetable chettinad: Flavourful vegan Indian curry made with homemade chettinad masala.
Mango dal: tangy and spicy Indian lentil curry made with raw unripe mango, toor dal (split pigeon peas) and basic spices.
KEEP IN TOUCH
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📖 Recipe Card
Rasam Powder Recipe
Equipment
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 Teaspoons (or) 20 gms Fenugreek seeds/Methi seeds
- 1 Cup (or) 75 gms Coriander seeds
- ½ Cup (or) 60 gms Cumin seeds
- ½ Cup (or) 63 gms Black peppercorn
- 60 gms (or) 30 Byadgi red chillies
- 1 Teaspoon (or) 2 gms Asafoetida/ Hing
- 1 Cup (or) 10 gms Curry leaves
Instructions
- On the stovetop, put a pan or kadai and heat it over medium-low heat.
- Once the pan is hot, dry roast fenugreek seeds stirring regularly for 1 minute or until they are aromatic.3 Teaspoons (or) 20 gms Fenugreek seeds/Methi seeds
- Toss in a cup coriander seeds and roast for a minute or until it emanates fragrance.1 Cup (or) 75 gms Coriander seeds
- Add cumin seeds, stir regularly and roast for 30 to 40 seconds.½ Cup (or) 60 gms Cumin seeds
- Next goes in peppercorn, roast for a minute.½ Cup (or) 63 gms Black peppercorn
- Roast byadigi dry red chilies together for a minute until they release a pungent aroma.60 gms (or) 30 Byadgi red chillies
- Add asafoetida and curry leaves, then roast for 2 minutes and turn off the heat.1 Teaspoon (or) 2 gms Asafoetida/ Hing, 1 Cup (or) 10 gms Curry leaves
- Allow the spices to come to room temperature.
- Put the roasted spices in a mixer jar after they have cooled and grind them to a powder in batches. Also, a spice grinder would do the job.
- Put the roasted spices in a mixer jar after they have cooled and grind them to a powder in batches. Also, a spice grinder would do the job.
- Let the powder cool completely and then transfer it to a clean and dry container.
Notes
Nutrition
Related
Looking for other spice blend recipes like this? Try these:
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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