Rasam powder is an aromatic mix made with lentils, herbs & spices. It is used to flavor & thicken South Indian soup known as rasam. Make this once and use it for an year!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 1 · 1 cup
- Category: Main Course
- Cuisine: Indian
Ingredients
- ¾ cup Coriander seeds ((Daniya or Daniyalu))
- ¼ cup Toor dal ((split pigeon peas or kandhi pappu))
- ¼ cup Chana dal ((Bengal gram or senaga pappu) (optional))
- 2 tbsp Cumin ((Jeera))
- 1 to 2 tsp Pepper corn ((adjust to suit your spice levels))
- 4 to 6 red chilies (broken (adjust to suit your spice levels))
- ¼ to ½ tbsp. Fenugreek seeds (or Methi or menthulu)
- ½ tsp. hing
- Handful fresh curry leaves
Method
Preparation for rasam powder
- Wash curry leaves and spread them on a cloth for the water to dry off completely. Otherwise the water splutters while frying them.
- Clean all the ingredients, one after the other.
- Heat a pan, add channa dal and toor dal. Fry till a nice aroma comes. They will also turn golden in color. Transfer this to a plate.
- Lower the flame. To the same pan add coriander seeds and red chilies. Fry till they turn crunchy. Switch off the stove. Transfer them to the plate.
- To the pan add pepper, cumin and methi. Stir for 2 minutes till the cumin and methi smell good. Move this to the plate as well.
- Add the curry leaves to the pan and fry till crisp. Using few drops of oil to fry them, helps to bring out the aroma of the curry leaves. Do not use more.
How to make rasam powder
- Cool the fried ingredients completely. Powder them in a grinder jar. If you do not have a powerful grinder, sieve the rasam powder. Powder the coarse grains again.
- Store the rasam powder in a clean and dry jar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.