Homemade Rasam Powder
by Tarla Dalal
homemade rasam powder recipe | South Indian rasam powder | how to make rasam powder | quick rasam powder | with 25 amazing images.
Rasam powder is a key ingredient in South Indian cooking. Although South Indian rasam powder is available readymade in stores, most people prefer to make it at home in small or large quantities depending on their requirement. Learn how to make rasam powder.
Each family has their own favourite recipe too, with slightly varied proportions of ingredients. While the traditional method of making South Indian rasam powder recipe involves sun-drying the ingredients and then grinding them in a mill, this is an easy version of homemade rasam powder recipe that can be made in small batches.
Since quick rasam powder 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 of how to make rasam powder. 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 homemade rasam powder recipe with the perfect aroma, flavour and colour.
You can also make other masalas like Garam Masala and Pav Bhaji Masala.
Enjoy homemade rasam powder recipe | South Indian rasam powder | how to make rasam powder | quick rasam powder | with 25 amazing images.
Homemade Rasam Powder recipe - How to make Homemade Rasam Powder
Preparation Time: Cooking Time: Total Time:
Makes 1.25 cups
For Homemade Rasam Powder
5 tbsp coriander (dhania) seeds
2 1/2 tbsp black peppercorns (kalimirch)
1 1/2 tbsp cumin seeds (jeera)
2 tsp fenugreek (methi) seeds
1 1/2 tbsp toovar (arhar) dal
20 dry red chillies (pandi)
30 curry leaves (kadi patta)
1 tsp turmeric powder (haldi)
For homemade rasam powder
- For homemade rasam powder
- Dry roast the coriander seeds in a hot broad non-stick pan on a medium flame for 2 minutes. Transfer it into a deep bowl.
- 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 in the same bowl containing coriander seeds.
- Add the toovar dal in the pan and dry roast on a slow flame for 2 minutes. Remove it and put it in the same bowl.
- Dry roast the dry red chillies in the same pan on a medium flame for 2 minutes. Remove and put it in the same bowl.
- 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 bowl.
- Cool the mixture completely and blend it in a mixer to a smooth powder.
- Transfer the powder into a bowl, add the turmeric powder and mix well.
- Use the {span class="bold1"}homemade rasam powder recipe{/span} as required or store it in an air-tight container.
Homemade Rasam Powder Video
Other South Indian Masala
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From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you enhance the taste of food at home. There are many variations of rasam powder recipe and the quantity varies as per households. Below we have given a detailed recipe with step by step images for rasam powder | rasam podi | saarina pudi recipe including all the main elements coriander seeds, cumin seeds, peppercorns, red chillies and tuvar dal. Here are some of my go-to homemade South-Indian spice mixes:
How to make Rasam Powder
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To prepare homemade rasam powder, firstly measure all the ingredients and assemble them. An optional step is to place the whole spices on a clean cloth and sun dry for like 2 hours to store rasam powder for longer period.
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To make South-Indian rasam podi or saarina pudi recipe, we will begin by dry roasting the coriander seeds in a broad non-stick pan. It lends a great earthy and warm flavour to the rasam powder.
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Dry roast them on a medium flame for 2 minutes or until aromatic and crunchy. It is important to dry roast everything on a low flame to prevent them from burning and turning bitter.
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Transfer it into a deep bowl so no moisture from steam is trapped inside.
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In the same pan, add the black peppercorns for some heat.
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Add cumin seeds.
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Add fenugreek seeds. They add a unique aroma to the rasam powder.
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Mix well and dry roast them on a low flame for 4 minutes or until they turn slightly dark in colour.
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Transfer it into the same bowl which has coriander seeds.
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Add the toovar dal in the same pan for a nutty flavour.
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Dry roast on a low flame for 2 minutes or until a nice aroma comes and they are golden in colour.
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Transfer it into the same bowl.
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Add dry red chillies in the same pan. Remove the stalk and break them roughly into two pieces before adding to the pan. We have used Kashmiri dried red chillies which are mildly spicy and give a beautiful colour to the rasam powder recipe. We want it to be high on flavour and not heat so the rasam can be consumed from kids to adults. If you want it spicy then make use of half-n-half Kashmiri and any other regular dried red chillies like bydagi for spice.
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Dry roast on a medium flame for 2 minutes or till they turn crispy. Ensure none of the ingredients burn while dry roasting.
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Transfer it into the same bowl.
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Finally add the curry leaves in the pan. This healthy ingredient in toasted form lends a beautiful flavour to rasam powder.
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Dry roast on a slow flame for 1 minute or until it is crisp and all the moisture has gone.
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Transfer it into the same bowl. If there is any moisture left in curry leaves then it will reduce the shelf life of the rasam powder so roast them well.
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Cool the mixture completely.
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Transfer into a mixer jar. While cooling, do not cover the whole spices with a lid.
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Blend it in a mixer to a smooth powder.
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Transfer the mixture in a bowl.
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Add turmeric powder. If you want you can skip adding turmeric in this powder and it only to the rasam.
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Mix well and our rasam powder is ready.
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Store udupi saaru pudi in an air-tight container or ziplock bag. Use as required. To increase the shelf life of rasam powder and keeping it aromatic for a long period of time, always make in small batches, store them in a dry, moisture-free, sunlight-free place and use a clean and dry spoon while using it. If you plan to use it occasionally, then place the bottle in the freezer instead of the fridge.
- You can use this homemade rasam powder to make Dal Rasam, Tomato Rasam and Garlic Rasam.
| Energy | 5 cal |
| Protein | 0.4 g |
| Carbohydrates | 0.9 g |
| Fiber | 0.1 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 2.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.6 mcg |
| Calcium | 1.1 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.4 mg |
| Potassium | 17.3 mg |
| Zinc | 0 mg |
I made today rasam powder n its really very good