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.
Servings: 1 Jar
Calories: 116kcal
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.
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
