How To Make Homemade Rasam Powder

Rasam in south India is a next and must curry after sambar. For a good rasam, a good rasam powder is essential. Rasam powder is an aromatic and spicy mixture of ground spices added while preparing various types of south Indian style lentil soups such as rasam.

Using rasam powder, rasam can be made in many different ways using rasam powder. However, Tomato rasam is the most common rasam prepared here in south India. Let see the most common and easy way to prepare homemade rasam powder. By the way, you can easily customize the rasam powder as per your taste or flavor you like.

Fenugreek seeds, which are also called as methi seeds, add a unique aroma and they are very healthy as well. They can be skipped during the preparation of rasam powder; nevertheless, they can still be added during the tempering of rasam.

The color of the rasam powder can differ based on the type and amount of red chilies used. If less spicy is preferred in rasam, adjust the number of red chilies and black peppercorns, which is an advantage in preparing at home.

Ingredients

1. Kashmiri Red Chilies - 40
2. Dry Red Chilies - 30
3. Curry Leaves - 2 Sprigs
4. Cumin Seeds - 1/2 Cup
5. Mustard Seeds - 1/4 Cup
6. Fenugreek Seeds - 2 Tablespoons
7. Turmeric Powder - 1/2 Teaspoon
8. Asafetida - 1/4 Teaspoon
9. Cooking Oil - 2 Tablespoons
10. Black Pepper Corns - 2 Tablespoons
11. Coriander Seeds - 1 Cup
12. Cooking Oil - 1 Teaspoon

Directions

1. First, dry roast all the ingredients. 
2. Heat a frying pan and add 2 tablespoons of fenugreek seeds, 2 tablespoons of black peppercorns, 1/2 cup of cumin seeds, 1/4 cup of mustard seeds, and 1 cup of coriander seeds. 
3. Fry them for about 2 to 3 minutes on a medium flame.
4. When done, transfer them into a plate.
5. Add a teaspoon of cooking oil, 40 dry Kashmiri red chilies, 30 dry red chilies, 2 sprigs of curry leaves, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of asafetida.
6. Fry them again for about 2 to 3 minutes.
7. When done, transfer them into the same plate.
8. Cool them down for some time and then grind them into a nice and fine powder.
9. This is it! Rasam powder is ready for cooking.

Using this rasam powder, different types of rasams such as tomato rasam, lemon rasam, Mysore rasam or any other south Indian rasam recipes.

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