Rasam Powder Recipe | How to make Rasam Podi
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
200 grams rasam powder
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Calories
22 kcal
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Course
Condiments
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Cuisine
Indian
Rasam Powder Recipe | How to make Rasam Podi
Description
The Rasam Powder Recipe involves roasting each ingredient individually: coriander seeds, chana dal, toor dal, black pepper, cumin seeds, and byadagi red chilies. Each spice is cooked on low heat until aromatic and lightly darkened, then set aside before combining. The optional turmeric adds a mild earthy tone. This methodical roasting carves distinct layers of flavor and aroma into the powder.
The finished rasam powder is a balanced blend of toasted lentils and bold spices. The byadagi chilies used provide a deep red color and mild heat without overwhelming pungency. Black pepper adds warmth, while cumin and coriander give earthy notes. When added to rasam recipes, this powder contributes complex spice depth essential to traditional South Indian cooking.
You can adjust the quantity of rasam powder in dishes according to taste preference, from 1 tablespoon for a standard flavor to 1.5 tablespoons for a spicier, robust profile. Stored in an airtight jar and kept away from moisture, this powder can remain fresh for up to three months, making it practical for home cooks who prepare rasam regularly.
Quality ingredients, especially fresh spices and lentils, are key to achieving a vibrant flavor. The recipe's flexibility lets cooks scale the batch size and customize the heat by mixing in hotter chili varieties if desired. This foundational spice blend is a staple for making authentic rasam and can also enhance other soups and stews.
Ingredients
- 1 heaped cup coriander seeds - 70 grams
- 2 tablespoons chana dal - 30 grams (split and husked bengal gram)
- 5 tablespoons toor dal 60 grams arhar dal (pigeon pea lentils
- 2 tablespoons black pepper 20 grams, whole
- 2 tablespoons cumin seeds - 15 grams
- 15 to 16 byadagi red chilies - 20 grams or 1 cup broken dry red chilies
- 1 teaspoon turmeric powder - optional
Instructions
Roasting spices and lentils
- Keep all the spices and lentils ready before you begin. Take a heavy wok or kadai or a frying pan and heat it. Keep the heat to a low.
- Add coriander seeds.
- On a low heat stirring continuously roast coriander seeds until they become aromatic. Their color will also change.
- Remove the coriander seeds in a plate or tray.
- Now add chana dal in the same kadai or pan. Stirring continuously roast chana dal until their color changes and they become golden. Set aside.
- Add tuvar dal and stirring often roast the lentils until they become golden and aromatic. Set aside.
- Add black pepper and stirring non-stop roast these until you get their pungent aroma.
- Next add cumin seeds and stirring often roast them until 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 until their color darkens.
- If the pan has become too hot, then switch off the flame and continue to roast in the hot pan.
- Roast until you see the color has changed and smell the pungent sharp aroma of red chilies.
- Remove roasted chilies and set aside. Let the spices and lentils cool completely at room temperature.
Grinding spices and lentils
- Then add the spices in a grinder jar or a spice grinder. Add 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 rasam podi in the fridge or freezer.
- Use rasam powder to make any rasam recipe. For a rasam of 4 to 5 servings, you can add 1 tablespoon of this rasam podi.
Notes
- Store the rasam powder in a clean, dry, airtight glass jar for up to 3 months.
- Use 1 tablespoon of rasam powder per 4-5 servings of rasam; increase to 1.5 tablespoons for a stronger flavor.
- Use fresh, high-quality spices and lentils without insects or mold for the best aroma and taste.
- Byadagi chilies add color but mild heat; add spicier chilies if more pungency is preferred.
- If unavailable locally, ingredients can be bought from Indian or Asian grocery stores or online.
Nutrition Information
Show DetailsNutrition Facts
Serving: 200grams rasam powder
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 1tablespoon rasam powder | |
| Calories | 22kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 161IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 18mg | 2% |
| Vitamin B9 (Folate) | 14µg | |
| Iron | 1mg | 6% |
| Magnesium | 11mg | 3% |
| Phosphorus | 21mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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