Rasam is a thin soup-like dish. This rasam powder recipe is taught to me by my mother-in-law who has grown up in Karnataka and lived a long time in Hyderabad.
It helps to make this rasam powder fresh. It makes a world of difference to the taste. Rasam is among the first South Indian foods that I fell in love with.
It is a runny soup type of preparation which is made with sour tomatoes or tamarind paste or lemon juice with some spices and tempering.
On my first visit to Bangalore, I would drink rasam like a soup at every meal. Today, it is standard fare at my home, my favourite being tomato rasam.
Here’s my rasam powder recipe:
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Rasam Powder Recipe | How to Make Rasam Powder
- 3 tbsp. Coriander seeds
- 1 tbsp. Cumin seeds
- ¼ tsp. Fenugreek seeds
- 8-10 Dry red chillies
- 6-8 Bedgi or Kashmiri red chillies
- 1 tbsp. peppercorns
- 2 pinches Asafoetida Heeng
- 1 tbsp. split pigeon peas tuar dal
- 1 tbsp. split chickpeas chana dal
- 1 sprig curry leaves
- Roast each spice separately till it gets toasted. First roast coriander and cumin seeds individually. Let both kinds of dry red chillies get crispy. Roast pepper corns, tuar dal and chana dal till golden brown. Do it on low flame so that none of the spices get burnt. Wash the curry leaves and dry them, then toast them till they are crispy.
- Wait for them to cool down and then powder in a blender.
- Once cool, store in an airtight jar. Your rasam powder is ready.
- You can add or skip chana dal to your rasam powder. It adds volume to your rasam.
- You can adjust the quantity of red chillies and pepper powder as per the heat you enjoy. I like my rasam spicy.
- Bedgi red chillies are non-spicy chillies generally added for their colour and not heat.
- You can make this powder and store it for up to a month for a retained fresh taste.
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Sonia Chatterjee says
Having spent more than a decade including the last five with my husband, we are both certified rasam lovers. For him, he keeps insisting about having rasam or sambhar once a week even now and I just shared your post with him. I guess his Sunday is sorted now. This is what we are getting done tomorrow.
Shilpa Garg says
We have never made Rasam at home and hence never thought of making Rasam Powder. But I love it, and have it every time I am in a South Indian restaurant. Your recipe has inspired me and will make it at home, thanks for that, Rachna!
I have never made this! Also glanced at the peri peri fries! Look yum!
Homemade spice mixes are always so much better than ready-made ones from the market! Good you make your own rasam powder.
Shalini R says
Adipoli! 😀 I have always used store-bought powders. So, I am going to try making this one from scratch.
Reema Dsouza says
I like Rasam too! I am going to try making rasam using this recipe.
I've tried making Rasam but somehow I feel it tastes more like tomato soup. 🙁 Will try out your rasam powder recipe in my preparation next. Hopefully it will taste better this time!