Homemade Rasam Powder Recipe
Rasam Powder is a South Indian spice mix mainly used to flavor a variety of rasam (a spicy, soupy curry). Learn how to make homemade rasam podi in a few simple steps.
Servings: 200 gram
Calories: 959kcal
Equipment
- Heavy Bottom Kadhai
- Blender
Ingredients
- ¾ Cup coriander seeds (sabut dhaniya)
- 20 dry red chili (try use Gundu Chilli)
- ¼ Cup toor/arhar dal (piegon peas)
- ¼ Cup chana dal (Bengal Gram)
- 3 tablespoon black peppercorns (sabut Kali Mirch)
- 3 tablespoon cumin seeds (sabut jeera)
- ½ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
Instructions
- To prepare the Rasam Powder, clean and sun-dry all the ingredients for 1 – 2 days.
- Dry roast red chili, asafetida, chana dal, peppercorns, coriander seeds, cumin seeds, and toor dal in a cast-iron skillet over medium heat until dals are golden in color or for 2 - 5 minutes. Roast ingredients over the low-medium flame while stirring continuously.
- Transfer to a plate for cooling. Grind the ingredients to a fine powder in the mixer. Add turmeric and mix nicely.
- Store in an airtight container at room temperature. If you want to store it for 2 – 3 months, the best place is the freezer door or inside the refrigerator.
Notes
- For making rasam podi, use the ingredients that are fresh, mold-free, and of good quality.
- While roasting make sure to continuously stir the spices so that they don't get burnt and turn bitter.
- Adjust the quantity of peppercorns and chilies according to personal preference.
- At room temperature, the shelf life of rasam podi is a maximum of 1 month especially in hot and humid climatic conditions.
Nutrition
Calories: 959kcal | Carbohydrates: 191g | Protein: 46g | Fat: 22g | Saturated Fat: 2g | Sodium: 169mg | Potassium: 4379mg | Fiber: 65g | Sugar: 50g | Vitamin A: 8961IU | Vitamin C: 1307mg | Calcium: 952mg | Iron: 37mg