Rasam powder is a flavour-packed essential blend used in kitchens throughout Southern India. Often used to flavour the soup of the same name, it's also very versatile and can be used with many other dishes and it takes just minutes to make. (See the bottom of the page for other recipes)
Note: For this rasam mix, and if you have them, use as many whole ingredients as you can as these will add the best flavours. If it's more practicable, you can swap with pre-ground powders and reduce the amount the recipe requires by half. For example for 4 teaspoons cumin seeds you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp toor dal (pigeon pea)
3 tbsp coriander seeds
4 tsp cumin seeds
4 tsp chili powder (hot or mild)
1 tbsp fenugreek seeds
1 tbsp white peppercorns (or black)
2 tsp turmeric powder
2 tsp black mustard seeds
1 tsp asofoetida
20-30 curry leaves
tbsp = tablespoon
tsp = teaspoon
Store your rasam powder in an airtight jar and out of direct sunlight. Use within 3 months.
Note: I used toor dal for this recipe but you can use others like yellow split peas or red lentils instead.
Whilst you can make this Southern Indian mix without toasting the ingredients prior to grinding, I do recommend that you do toast and grind.
The heat releases the spices' essential oils imparting fabulous, intense flavours and aromas which will be transferred to your food.
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