Rasam Powder Recipe | How to Make Rasam Powder
This rasam powder recipe is simple to make and will give you a fragrant, delicious rasam every single time. Try this easy recipe and make your own spice mixes.
Cook Time 15 minutes
Total Time 15 minutes
Servings 5
Calories 69 kcal
Ingredients
- 3 tbsp. Coriander seeds
- 1 tbsp. Cumin seeds
- ΒΌ tsp. Fenugreek seeds
- 8-10 Dry red chillies
- 6-8 Bedgi or Kashmiri red chillies
- 1 tbsp. peppercorns
- 2 pinches Asafoetida Heeng
- 1 tbsp. split pigeon peas tuar dal
- 1 tbsp. split chickpeas chana dal
- 1 sprig curry leaves
Instructions
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Roast each spice separately till it gets toasted. First roast coriander and cumin seeds individually. Let both kinds of dry red chillies get crispy. Roast pepper corns, tuar dal and chana dal till golden brown. Do it on low flame so that none of the spices get burnt. Wash the curry leaves and dry them, then toast them till they are crispy.
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Wait for them to cool down and then powder in a blender.
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Once cool, store in an airtight jar. Your rasam powder is ready.
Recipe Notes
- You can add or skip chana dal to your rasam powder. It adds volume to your rasam.
- You can adjust the quantity of red chillies and pepper powder as per the heat you enjoy. I like my rasam spicy.
- Bedgi red chillies are non-spicy chillies generally added for their colour and not heat.
- You can make this powder and store it for up to a month for a retained fresh taste.
Nutrition Facts
Rasam Powder Recipe | How to Make Rasam Powder
Amount Per Serving
Calories 69
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Sodium 12mg
1%
Potassium 219mg
6%
Total Carbohydrates 12g
4%
Dietary Fiber 6g
24%
Protein 3g
6%
Vitamin A
5.3%
Vitamin C
7.7%
Calcium
10.9%
Iron
22.5%
* Percent Daily Values are based on a 2000 calorie diet.