Recipe for rasam powder – a perfectly simple and versatile rasa podi that you can use to make all types of rasam. All you need is a handful of ingredients and a blender. This powder can be stored for upto 6 months!
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A few years back, I would never have thought I’ll be making rasam on an every other day basis. Sure I like rasam and I’d prefer to be an occasional thing for a lunch. But ever since my daughter got introduced to the world of rasam, I am making it so frequently. She just loves “rasam soup” and she can’t ever get over it; probably got those genes from my parents.
My mother makes rasam every single day. It’s a definite part of lunch meal and for good reason too; its the perfect way to digest food. My grandmother makes the best rasam. She stone-grinds the spices every single time she used to make rasam which gives the perfect most delicious rasam. My mother however makes the spice powders ahead and it still tastes delicious.
Since we are all on a time crunch, it is easier to scoop up a teaspoon full of recipe for rasam powder and get everything on the plate as soon as possible. Let’s see how to make it.
Recipe for Rasam Powder
What goes into this:
- Coriander Seeds: Malli as known in tamil is super important in so many curries and soups. It goes without saying that these seeds are the major part of this recipe for rasam powder. A very spicy but not hot coriander seeds adds a nice flavor to the rasa podi.
- Whole Black Pepper: There’s no rasam without pepper. If you make thakkali rasam, there’s still gonna be pepper in it as part of this spice powder. Pepper is the most important flavor note in rasam and it is very healthy to add this.
- Other add-ins: Cumin Seeds and Toor Dal (Thuvaram Paruppu) each impart it own flavor. Cumin seeds adds a nice aromatic and nutty flavor. Whereas toor dal gives flavor too but it also adds body to the otherwise watery rasam.
- Dry red chillies: These are again for spiciness and gives the dark reddish brown color when combined with the pepper.
- Flavourings: I like to add a few curry leaves and some asafoetida powder for flavouring. Curry leaves are optionally but they do add a hint of its flavor to the recipe for rasam powder. Asafoetida powder on the other hand gives a super nice aroma. And when added to the rasam powder, you can choose to skip adding it while making rasam.
How to use this rasam powder:
Well, it goes without saying, you use it to make rasam. You can make any type of rasam with it be it tomato rasam, pepper rasam (you’ll have to add some additional amount of ground pepper), paruppu rasam and kollu rasam.
A tsp of this powder should be enough for rasam for 2-3 people. If you need more spice, add ground pepper powder while making rasam.
I have used this rasam powder in stir frying mushrooms or even chicken. It tastes amazing!
How to store this rasa podi:
This rasam powder stays well for upto 6 months when stored in a perfectly air tight jar. You can choose to make a smaller batch or store half the powder in refrigerator. The powder should be completely cooled before storing in a container.
Ensure that you use a clean and dry spoon when you want some of it. To keep the flavor intact, avoid opening the container often. You can do that by storing a little bit of it in a smaller container for frequent use.
More such recipes you might like:
- Homemade Ginger Garlic Paste Recipe
- How to make mung bean/ moong sprouts at home
- Very Flavorful Homemade Vegetable Stock
Recipe for Rasam powder | South Indian Homemade Rasam Podi
Equipment
- Saute Pan
- Blender or spice grinder
Ingredients
- 1 cup* Dry Coriander Seeds
- 3/4 cup* Black Pepper
- 1/2 cup* Cumin Seeds
- 1/2 cup* Toor Dal
- 12 medium Dry Chillies , (unshrivelled, see the image above)
- 1 sprig Curry Leaves , optional
- 1 tsp Asafoetida Powder
Instructions
- In a sauté pan, dry roast coriander seeds, cumin seeds, pepper separately until it starts crackling or letting out aroma. Ensure to keep it in medium flame.
- Transfer those to a wide plate. Add the toor dal to the sauté pan and sauté it until its all begins to turn golden brown color. Transfer to the same plate.
- Sauté the chillies and curry leaves (if using) until the curry leaves are crisp and the chillies begin to blacken. Keep moving them around to avoid burning them. Add to the plate and let it all cool down.
- Once its cooled down a bit, transfer it to a blender or spice grinder and pulse a few times. After its all broken down, grind it to an almost fine but not completely fine powder. It should be in between coarse and fine.
- Transfer it back to the plate and stir with a fork to spread it out. Once it has cooled down, transfer it to an airtight container to store it for later.
Notes
- A tsp of this powder should be enough for rasam for 2-3 people. If you need more spice, add ground pepper powder while making rasam.
- This rasam powder stays well for upto 6 months when stored in a perfectly air tight jar.
- You can choose to make a smaller batch or store half the powder in refrigerator.
- The powder should be completely cooled before storing in a container.
- Ensure that you use a clean and dry spoon when you want some of it.
- To keep the flavor intact, avoid opening the container often. You can do that by storing a little bit of it in a smaller container for frequent use.
Made this? Got doubts? Let me know what you think in the comments below!
