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.
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp toor dal (pigeon pea)
3 tbsp coriander seeds
4 tsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp white peppercorns (or black)
2 tsp turmeric powder
2 tsp chilli powder
2 tsp black/brown mustard seeds
1 tsp asofoetida powder
10-20 curry leaves
tbsp = tablespoon
tsp = teaspoon
Directions:
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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