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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.
Prep Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 200 gram
Calories: 959kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai
  • Blender


  • 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


  • 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.


  • 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.


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