Rasam Powder Recipe | How to Make Rasam Powder

This rasam powder recipe is simple to make and will give you a fragrant, delicious rasam every single time. Try this easy recipe and make your own spice mixes.

Course Spice, Spice Mix

Cuisine Karnataka | South Indian

Keyword how to make rasam powder, rasam powder recipe

recipe rasam powder recipe

Cook Time 15

Total Time 15

Servings

Calories 69kcal

Author Rachna Parmar

Ingredients

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

Instructions

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.

Notes

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.

Nutrition