Tuesday, March 11, 2014

Rasam Powder

South Indian meal is incomplete without rasam. The taste and flavor of the rasam depends upon the rasam powder involved in the preparation. The fresh rasam powder gives the best flavor and aroma to the dish.
After I posted rasam recipes,many of you have asked for the rasam powder recipe.So, this post is for you.

As I have mentioned here,fresher one tastes better.Since we can't do that every day , you can prepare this rasam powder and store it for a month in an airtight container and use accordingly.I follow my Mom's recipe so here you go.


Coriander seeds                    1 cup
Dry red chilli                          1 cup
Toor dal /pigeon pea              1 fistfull
Pepper                                  3 tsp
cumin seeds                           2 tsp


Heat a heavy bottom pan and dry roast the ingredients just until you get the aroma from spices and red chillies turn crisp.

Transfer it into a blender while it is still warm.

Blend it to a coarse powder.


  1. The rasam powder has to be coarse, only then you get the watery consistency of rasam.
  2. Always store it in an airtight container.
  3. Freeze the excess powder, while storing a little amount for daily use.This will help to maintain the flavor.
  4. Add turmeric powder while making rasam.

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