Rasam powder recipe with step by step pics. Rasam powder is an aromatic spice blend that is used to make rasam. This recipe of rasam powder gives you a robust rasam powder that will bring a lot of flavors and taste in the rasam. The rasam that you make with this powder will actually taste like a rasam and not some spiced tamarind broth or soup. You can add this rasam powder in any rasam recipe that you make.
In tamil language rasam powder is also called as rasam podi where the word podi means a ground powder. this rasam podi recipe gives about 200 grams of rasam powder. For a rasam of 4 to 5 servings, you can add 1 tablespoon rasam powder.
Variations you can make in rasam powder
There are many variations of making rasam powder. every household has their own proportions. However a basic rasam powder is made with five ingredients comprising of four spices and one lentil:
- Coriander seeds (sabut dhania)
- Cumin seeds (jeera)
- Black peppercorns (kali mirch)
- Dry red chilies (sukhi lal mirch)
- Tuvar dal (arhar dal, pigeon pea lentils)
Apart from the above ingredients, You can also add chana dal, fenugreek seeds, curry leaves and asafoetida. the pungent and heaty elements in the rasam come mainly from black pepper and dry red chilies. Coriander seeds is one of the major ingredient and gives warm, earthy, robust tones. Roasted cumin gives warm and slightly bitter tones. Tuvar dal give a nutty and earthy flavor.
Making homemade rasam powder is better as you can spice it less or more. E.g you can add less black pepper or red chilies. For red chilies, I would suggest to use ones which are low in heat like Kashmiri red chilies or byadagi red chilies. Do not add red chilies which are high in heat and pungency as these will make the rasam powder very spicy and hot. I have not added methi seeds (fenugreek seeds) in the rasam powder, but you can add a bit if you want. Some curry leaves and asafoetida can also be added.
Making rasam podi is easy. There are two ways. one is sun drying spices and the other is roasting spices. I use the second method of roasting each ingredient one by one. This gives a good aroma to the rasam powder. When any spice blend or masala is made with roasted spices, always remember not to cook it more as the flavors are lost. So after adding the spice blend or spice powder to the main recipe just cook for some minutes and not more.
Do note that if you are sensitive or allergic to smells, then cover your mouth and nose, especially when you roast black pepper and red chilies. When roasting spices like black pepper and red chillies, their pungent and sharp aroma can be irritating to the throat and nose.
Homemade spice blends or masalas are actually best as they are packed with a lot of aroma and flavors. I make all spice blends in small to medium amounts at home. I have shared some spice blends or masala recipes earlier:
Rasam Powder
Ingredients
- 1 heaped cup coriander seeds or 70 grams
- 2 tablespoons chana dal or 30 grams split and husked bengal gram
- 5 tablespoons tuvar dal or 60 grams arhar dal (pigeon pea lentils)
- 2 tablespoons whole black pepper or 20 grams
- 2 tablespoons cumin seeds or 15 grams
- 15 to 16 byadagi red chilies or 20 grams or 1 cup broken dry red chilies
- 1 teaspoon turmeric powder - optional
Instructions
roasting rasam powder ingredients
- Keep all the spices and lentils ready before you begin. Take a heavy kadai or a pan and heat it. Keep the flame to a low.
- Add coriander seeds.
- On a low flame stirring continuously roast coriander seeds till they become aromatic. Their color will also change.
- Remove the coriander seeds in a separate plate or tray.
- Now add chana dal in the kadai.
- Stirring continuously roast chana dal till their color changes and they become golden. remove and keep aside.
- Add tuvar dal.
- Stirring often roast tuvar dal till they become golden and aromatic. Remove and keep aside.
- Add black pepper.
- Stir non-stop and roast black pepper till you get their pungent aroma.
- Then add cumin seeds.
- Stirring often roast cumin seeds till their color changes and they become aromatic.
- Lastly add byadagi red chilies. I have broken the red chilies and removed the seeds. If you do this method, then you will need 1 cup broken dry red chilies.
- As soon as you add dry red chilies, quickly stir and begin to roast them till their color darkens.
- If the pan has become too hot, then switch off the flame and continue to roast in the hot pan. Roast till you see the color has changed and the pungent sharp aroma of red chilies will be felt.
- Remove roasted chilies and keep aside. Let the spices cool down completely at room temperature.
making rasam powder
- Then add the spices in a grinder jar. Also add 1 teaspoon turmeric powder .
- Grind to a fine powder. You can grind in two batches and then mix both the batches of ground rasam powder.
- Add the rasam powder in a glass jar. Seal with an airtight lid. Store at room temperature. You can even store in the fridge.Â
- Use rasam powder to make any rasam recipe. For a rasam of 4 to 5 servings, you can add 1 tablespoon of this rasam powder.
Notes
Nutrition Info (approximate values)
How to make rasam powder
1. Keep all the spices and lentils ready before you begin. Take a heavy kadai or a pan and heat it. Keep the flame to a low. Add 1 heaped cup coriander seeds (70 grams).
2. On a low flame stirring continuously roast coriander seeds till they become aromatic.
3. Keep stirring often and roast coriander seeds till they become crisp and aromatic. Their color will also change.
4. Remove the coriander seeds in a separate plate or tray.
5. Now add 2 tablespoons chana dal (30 grams) in the kadai.
6. Stirring continuously roast chana dal till their color changes and they become golden.
7. Remove and keep aside.
8. Next add 5 tablespoons tuvar dal (60 grams arhar dal).
9. Stirring often roast tuvar dal till they become golden and aromatic. Remove and keep aside.
10. Add 2 tablespoons black pepper (20 grams).
11. Stir non-stop and roast black pepper till you get their pungent aroma. Remove from the pan and keep aside.
12. Then add 2 tablespoons cumin seeds (15 grams).
13. Stirring often roast cumin seeds till their color changes and they become aromatic. Remove and keep aside.
14. Lastly add 15 to 16 byadagi red chilies (20 grams). I have broken the red chilies and removed the seeds. If you do this method, then you will need 1 cup broken dry red chilies.
15. As soon as you add dry red chilies, quickly stir and begin to roast them till their color darkens.
16. If the pan has become too hot, then switch off the flame and continue to roast in the hot pan. Roast till you see the color has changed and the pungent sharp aroma of red chilies will be felt.
17. Remove roasted chilies and keep aside. Let the spices cool down completely at room temperature.
Making rasam powder
18. Then add the spices in a grinder jar. Also add 1 teaspoon turmeric powder .
19. Grind to a fine powder. You can grind in two batches and then mix both the batches.
20. Spoon the rasam powder in a glass jar. Seal with an air tight lid. Store at room temperature. You can even store in the fridge. This rasam powder recipe yields 200 grams rasam powder.
21. Use rasam powder to make any rasam recipe. For a rasam of 4 to 5 servings, you can add 1 tablespoon of this rasam powder in the rasam recipe.
Hi Dassana
Once the rasam powder is ready, how do I substitute it in your rasam recipes such as tomato & pepper?
Warmly
Tara
hi tara, add 1 tablespoon of rasam powder for any rasam recipe having a serving of 4. for a more stronger flavor, you can even add 1.5 tablespoon. this also includes the rasam recipes which i have shared like tomato and pepper. add the rasam powder after the water is added and let the rasam come to a boil. rasam should ideally be not overcooked as then the flavors are lost.
Thanks Dassanna, so the powder is to be added over and above the other ingredients in your rasam recipes? Nothing needs to be adjusted to the other spices? Also what is the easiest way to use the powder for a quick rasam?
yes that is right. no need to adjust any spices in any rasam recipe except for the tomato rasam. in tomato rasam reduce on the black pepper and cumin or you can skip them entirely as the rasam powder has both cumin seeds and black pepper.
the easiest method which i follow is –
– soak 1 tablespoon tamarind in 1/4th cup hot water for 20 minutes. extract the pulp and keep aside.
– heat sesame oil (gingelly oil) and temper the mustard seeds, urad dal (optional), curry leaves, asafoetida and dry red chillies. you can use any neutral tasting oil or sunflower oil or peanut oil.
– you can also add 1 small to medium tomato (crushed or chopped or pureed). this step is optional.
– saute for 2 minutes.
– add the tamarind pulp.
– add water.
– add rasam powder and salt.
– bring to a boil.
– switch off the flame and add 2 to 3 tablespoons coriander leaves. serve.
good
Pranams Dasanna, just wanted to tell you the recepie ofdry dosa powder to make dosa doesn’t give the result at all.it s not only mushy but also sticks and doesn’t cook i had to throw it.sorry just wanted to inform you thats all.thank you.
pranams sri. for dosa powder recipe, while making dosa use a well seasoned pan. also add water as required. if the batter is thick, then dosa will not spread. if the batter is thin, then dosa will become soft and thin. also keep the flame to a low, so that you can easily spread the dosa batter. on a hot tawa it becomes difficult to spread the dosa batter. so the tawa has to be warm or on the cooler side. if you cannot make dosa, then make paniyarams from the same mix. add some curd, chopped onions etc and make paniyarams. hope these suggestions help.
A beautiful presentation and explanation. I am inspired by your recipes. Please be encouraged this is a great site.
Thanks a lot Jill Yates for your appreciation and motivating words. Nice to know that you liked the recipes presentation.