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Home » Recipes » Spice blends

Rasam Powder Recipe

Published: Jul 7, 2023 by Geetha Priyanka · Leave a Comment

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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. 

bowl of rasam podi placed on a marble along with whole spices in a wooden scoop.
Jump to:
  • Why you will love this rasam powder recipe?
  • Ingredients
  • How to make rasam powder?
  • Storage
  • Tips and Tricks
  • More south Indian recipes
  • 📖 Recipe Card
  • Related

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 placed on a wooden table.
  • 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?

coriander seeds in a black pan placed on black burner.

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.

red chillies and other whole spices in a black pan on black burner placed on wooden table.

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.

curry leaves, red chillies and whole spices in a black pan placed on a burner.

Add asafoetida and curry leaves, then roast for 2 minutes and turn off the heat.

Allow the spices to come to room temperature. 

college of 2 images with top image of a mixer jar of whole spices and bottom image of rasam powder in a mixer jar.

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. 

top shot of rasam powder in a bowl placed on a marble.

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

Do let me know if you make this south Indian rasam powder recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

📖 Recipe Card

top shot of rasam powder in a bowl placed on a marble.

Rasam Powder Recipe

Rasam Powder is a blend of spices that is used to make the South Indian dish known as rasam. To prepare it, whole spices need to be roasted and ground. 
5 from 2 votes
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Course: Spice Blends
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 Jar
Calories: 116kcal
Author: Geetha

Equipment

  • 1 Skillet/Frying Pan
  • 1 Spice Blender

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

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.
 
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

Calories: 116kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 31mg | Potassium: 613mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7995IU | Vitamin C: 30mg | Calcium: 42mg | Iron: 4mg
Tried this recipe?Leave your feedback and RATE THE RECIPE!
Enjoy recipe video?Check out my YouTube channel FLAVOURS TREAT for more videos!

Related

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Image of Geetha with text below "Meet Geetha"

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

More Spice blends

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    Sambar Masala Recipe

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