• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Kitchen Basics

    Rasam Powder Recipe (Rasam podi)

    Published: Jul 20, 2016 · Last Modified: Apr 11, 2020 by Kanan Patel / 10 Comments

    Jump to Recipe Pin Recipe

    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.

    Rasam powder recipe | How to make rasam powder (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.

    Check out other homemade spice powders
    Garam masala powder  //  Pav bhaji masala  //  Sandwich masala  //  Sambar powder


    How to make rasam powder (Step by Step Recipe with Photos):


    or Jump to Recipe

    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.
    Rasam powder recipe | How to make rasam powder (podi)

    3) Next take chana dal.

    4) Similarly roast until light brown. And remove it to the same plate.
    Rasam powder recipe | How to make rasam powder (podi)

    5) After that roast the urad dal same way.

    6) Do not forget to stir constantly for even browning.
    Rasam powder recipe | How to make rasam powder (podi)

    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.
    Rasam powder recipe | How to make rasam powder (podi)

    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.
    Rasam powder recipe | How to make rasam powder (podi)
    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.
    Rasam powder recipe | How to make rasam powder (podi)

    13) Followed by the methi seeds.

    14) Let all the spices cool down completely. It may take 1-2 hours.
    Rasam powder recipe | How to make rasam powder (podi)

    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.
    Rasam powder recipe | How to make rasam powder (podi)

    It stays good for 6 months or more.

    Serving suggestion: use this while making different rasam recipes. I have used in making dal rasam and tomato rasam. You need to use 1 ½ - 2 teaspoons of rasam podi for 2 servings of rasam.

    Rasam powder recipe | How to make rasam powder (podi)

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Rasam powder recipe | How to make rasam powder (podi)
    Print Pin

    Rasam powder recipe

    4.80 from 5 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Rasam powder recipe – a unique, spicy and aromatic blend of spices and it is used for making different rasam varieties.
    Author: Kanan
    Course: Basics
    Cuisine: South Indian
    Calories: 10kcal
    Servings 1 cup or 150 grams
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For rasam powder recipe

    • 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)

    Instructions 

    Dry roasting the spices:

    • 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.

    Making rasam powder:

    • 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.

    Nutrition

    Serving: 1teaspoon | Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Corn pulao recipe
    Dal Rasam recipe (Paruppu rasam) »
    3505 shares
    • Facebook107
    • WhatsApp

    Reader Interactions

    Comments

    1. Janaki premkumar

      January 03, 2018 at 1:36 am

      ரொம்ப நல்லா இருக்கு.

      Reply
      • Kanan

        January 03, 2018 at 2:39 pm

        sorry do not understand your language. But I will take it as a positive comment. 🙂
        Thank you.

        Reply
    2. Nirav

      April 18, 2017 at 4:17 pm

      Absolutely tempting it looks and has its own tangy spicy taste can clear your sinus.

      thanks for sharing.5 stars

      Reply
      • Kanan

        April 19, 2017 at 10:22 am

        True, rasam is good for sore throats.

        Reply
    3. Anna

      April 08, 2015 at 5:32 am

      I usually use MTR rasam powder also but it needs to be "tweaked" a bit for my tastes. I have everything to make the rasam powder from scratch but just recently I purchased several bags on sale (ridiculously inexpensive!) and I want to use them up first! Time to cook up a large batch of rasam curry and share with all my neighbors! They like very spicy food so I add a lot of chilis! Yum!

      This page has been bookmarked! Thanks for sharing!5 stars

      Reply
      • Kanan

        April 08, 2015 at 9:31 pm

        Have fun with neighbors. Thanks for bookmarking the page,

        Reply
    4. Durga

      February 08, 2015 at 4:16 pm

      Nice recipe. Thnaks a million. Bookmarking.:)
      But I have a suggestion. I am from north India and don't know much South Indian cooking though I love the food.

      I was looking all over for rasam recipes and was under the impression that it could only be made with water extracted from dal and the dal itself was stir-fried.

      But all the other sites that give south Indian recipes are not very clear about this. Please could you shed some light on these variations like rasam can be made from dal or without.
      And if rasam is also made from tuvar dal and sambhar also, then you are basically having 2 similar dishes. Am I right?

      Reply
      • Kanan

        February 10, 2015 at 9:49 pm

        There are many variation on making rasam. Many rasam recipes call for dal water. While some rasam recipe uses couple of tablespoons of boiled and mashed dal with plenty of water (aka dal rasam).
        Sambhar and dal rasam is not same thing. for 2 servings Sambhar recipe requires 1/2 cup of dal while 2 servings of dal rasam requires 2-3 tablespoons of dal.

        Reply
    5. Neechadi

      May 22, 2014 at 1:03 pm

      Excellent recipe, Rasam is an all time dish

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry