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Rasam Powder (Rasam Podi)
Rasam powder recipe – a unique, spicy and aromatic blend of spices and it is used for making different rasam varieties.
Course
Basics
Cuisine
South Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
cup or 150 grams
Calories
10
kcal
Author
Kanan
Ingredients
▢
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 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.
Nutrition
Serving:
1
teaspoon
|
Calories:
10
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
0
g
*Nutrition information is a rough estimate for 1 serving
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