Rasam powder is surprisingly easy and incredibly flavorful when freshly prepared. I used to get it from my mom in India, but now I enjoy making my own.
Rasam powder
Rasam powder is a quintessential South Indian spice blend crafted with roasted lentils, dried chilies, and aromatic spices. This versatile mix infuses tangy rasam with a burst of warmth, depth, and vibrant flavors.
Ingredients
- 1 tsp Ghee
- 2 tbsp Dhania (Coriander seeds)
- 2 tbsp Toor dhal
- ½ tbsp Black peppercorns
- 2 nos. Red chillies adjust according to your spice level
- 2 tsp Jeera (Cumin seeds)
Instructions
Let's roast and grind the Rasam powder
- Heat ghee in a pan, add all the ingredients except the jeera. Fry them in a low/medium flame so the spices get roasted evenly and not get burnt.
- Once browned, remove the pan from fire and let the roasted ingredients cool down. Now add jeera to it.
- Once cooled, grind the ingredients to a fine powder and store it in an airtight container. This can be stored for up to one month.
Tips
- Toor dhal in the recipe helps to make a quick rasam if you don't have cooked toor dhal ready.
- Stays fresh for a month in an airtight container.
- Any powder stays fresh and aromatic if you close the airtight container right after using.
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