Rasam powder recipe
Rasam powder recipe – a unique, spicy and aromatic blend of spices and it is used for making different rasam varieties.
cup or 150 grams
For rasam powder recipe
50 grams or ¼
Arhar dal (toor dal or split pigeon peas)
12 grams or 1
Chana dal (Split bengal gram)
10 grams or 2
Urad dal (split skinless black gram)
10 sprigs or 8-10
50 grams or ¾
Coriander seeds (sabut dhaniya)
20-22 no. or 13 grams or ½
Dried red chilies
28 grams or 3
3 grams or 1
2 grams or ½
Fenugreek seeds (methi dana)
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 information is a rough estimate for 1 serving
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