How to make Rasam Powder - Rasam is a staple diet of people in South India. This can be had as a soup also.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cumin seeds (जीरा), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Indian

Course : Powders

Rasam Powder Recipe Card

Rasam Powder

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Rasam Powder checkout Chholay Masala, Goda Masala. You can also find more Powders recipes like Oriental Spice Mix, Chholay Masala, Sambhar Masala, Garam Masala Powder.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Rasam Powder Recipe

  • Cumin seeds 2 1/2 teaspoons

  • Coriander seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Black peppercorns 2 teaspoons

  • Whole dry red chilli 5

  • Oil 1 teaspoon

  • Split pigeon pea (toor dal/arhar dal) 1/3 cup

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 30


Step 1

Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool.

Step 2

Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.

Step 3

Cool and store in airtight containers.