Homemade Rasam Powder, Step By Step
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 5238 times
Rasam Powder is a key ingredient in South Indian cooking. Although it is available readymade in stores, most people prefer to make it at home in small or large quantities depending on their requirement.
Each family has their own favourite recipe too, with slightly varied proportions of ingredients. While the traditional method involves sun-drying the ingredients and then grinding them in a mill, this is an easy version of Homemade Rasam Powder that can be made in small batches.
Since it is made in small batches, it also retains a strong aroma. You can store it at room temperature in a dry and airtight container for a month.
Make sure you roast the ingredients in groups as mentioned in the recipe. The grouping is based on heat required and time taken to roast, so it is important to follow the same.
Also keep a check on the flame levels while roasting. This will ensure you get good Rasam Powder with the perfect aroma, flavour and colour.
You can also make other masalas like Garam Masala and Pav Bhaji Masala .
- Dry roast the coriander seeds in a small non-stick pan on a medium flame for 2 minutes. Transfer it in a plate.
- In the same pan, add the black peppercorns, cumin seeds and fenugreek seeds and dry roast them on a slow flame for 4 minutes. Remove it and put in the coriander seeds plate.
- Add the toovar dal in the pan and dry roast on a slow flame for 2 minutes. Remove it and put over the coriander seeds plate.
- Dry roast the dry red chillies in the same pan on a medium flame for 2 minutes. Remove and put it in the same plate.
- Finally add the curry leaves in the pan and dry roast on a slow flame for 1 minute or till it is crisp. Remove it in the same plate.
- Cool the mixture completely.
- Blend it in a mixer till smooth.
- Transfer the mixture in a bowl, add the turmeric and mix well.
- Store it in an air-tight container. Use as required.
Nutrient values (Abbrv) per tbsp
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