Rasam powder recipe – a unique, spicy and aromatic blend of spices and it is used for making different rasam varieties. In Tamil, it is called rasam podi.
Making homemade rasam powder is very easy. Dry roast every spices and dal separately, let it cool down and then grind into the powder. Tadaa.. Rasam podi is ready.
Trust me this podi makes the best tasting, flavorful rasam. Give it a try.
This is the first time I am making it at home. I usually buy MTR brand. Because rasam appears in my kitchen occationally, so I have never made at home.
But after trying homemade one, I will never go back to ready one. Freshly ground masala gives nice aroma as well as fresh flavors to the rasam. There is no comparison.
I have seen many bloggers adding this powder into the sabzi or vegetable stir-fry. I have never tried it though. But that doesn’t mean you shouldn’t. If you give it a try then let me know your feedback in comments below.
How to make rasam powder (Step by Step Recipe with Photos):
1) For making rasam powder, we need to dry roast every ingredient separately. Let’s start with toor dal.
2) Take toor dal in a pan, dry roast with stirring constantly till it gets light brown in color. Make sure not to burn it and keep the gas on LOW-MEDIUM heat. Once roasted remove it to a plate.
3) Next take chana dal.
4) Similarly roast until light brown. And remove it to the same plate.
5) After that roast the urad dal same way.
6) Do not forget to stir constantly for even browning.
7) Next take curry leaves.
8) Roast till all the moisture is gone and they become crispy. If there is any moisture left then it will reduce the shelf life of the powder.
9) After that roast the coriander seeds till you get nice aroma of the seeds and you will notice slight color change. Dump that into the same plate.
10) Next roast the dry red chillies, you will notice that chilies will get slightly darker/blackish color . NOTE: I have removed the stems. Then broken into half and discarded most of the seeds. Stems and seeds are not good for your body.
11) Next add peppercorns to the hot pan and within 10-15 seconds, remove it to the plate. No need to roast for longer.
12) Then roast the cumin seeds till they are light brown in color.
13) Followed by the methi seeds.
14) Let all the spices cool down completely. It may take 1-2 hours.
15) Then transfer to the grinder or spice/coffee grinder. If your grinder is small then you may have to do it in batches. Add turmeric powder and hing.
16) Grind it into the powder. Remove the ground powder into a plate and let that cool completely for ½ hour or so. Then store in airtight container.
It stays good for 6 months or more.
- 50 grams or ¼ cup Arhar dal (toor dal or split pigeon peas)
- 12 grams or 1 tablespoon Chana dal (Split bengal gram)
- 10 grams or 2 teaspoons Urad dal (split skinless black gram)
- 10 sprigs or 8-10 Curry leaves
- 50 grams or ¾ cup Coriander seeds (sabut dhaniya)
- 20-22 no. or 13 grams or ½ cup Dried red chilies stems removed
- 28 grams or 3 tablespoons Black peppercorns
- 3 grams or 1 teaspoon Cumin seeds
- 2 grams or ½ teaspoon Fenugreek seeds (methi dana)
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
Dry roast each every ingredient one by one separately on low-medium gas. Also stir constantly for even browning.
While roasting curry leaves make sure that there is no moisture left and curry leaves are crispy.
For peppercorns, just roast for 10-15 seconds.
For dried red chilies, remove the stem, break into half and discard most of the seeds. Stem and seeds are not good for body.
Let all the spices cool down completely. It may take 1-2 hours.
Once cooled, transfer to the grinder or spice/coffee grinder. If your grinder is small then you may have to do it in batches.
Add turmeric powder and hing.
Grind it into the powder.
Remove the ground powder into a plate and spread it. Let that cool completely for ½ hour or so.
Then store in airtight container.