Rasam Powder Recipe - A Unique,
Flavour-Packed Southern Indian Blend 

Put together your own rasam powder recipe and you can enjoy the unique flavours of Southern Indian cooking at its best. This blend can be made in minutes, and whilst it's often used to flavour the soup of the same name, it's super versatile and can be used with numerous other Indian and Asian dishes.

What You'll Need: (makes about 10-11 tablespoons)

4-5 tbsp urad dal (black gram)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black peppercorns
1 tbsp ajwain seeds
2 tsp chili powder
2 tsp turmeric powder
2 tsp mustard powder
1 tsp asafetida powder
1 tsp salt (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

  • In a dry pan, toast the urad dal, peppercorns and cumin, coriander and fenugreek seeds over a medium heat for a few minutes whilst stirring or shaking the pan
  • After a few minutes, and when the coriander seeds have darkened slightly, and you can really smell the aromas, take the pan off the heat
  • Transfer the ingredients to a bowl and cool for a few minutes
  • Once cooled, add the toasted ingredients to your grinder and grind along with the ajwain seeds, and if using, the salt
  • Once ground add to a bowl
  • Finally, add the asafetida, mustard, turmeric and chili powders to the bowl and combine

Store your rasam powder in a cool place, in an airtight jar and out of direct sunlight. Use within 6 months before making up a fresh amount.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above rasam powder recipe. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...



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Homemade rasam powderHomemade Rasam Spice Powder

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