Home Made Rasam Powder Recipe

Here's one time-saving recipe that will let you prepare awesome curry (and other dishes) time and again without spending time to recreate the spice mix every time.

Not only that, if you are buying store-bought rasam powder, this recipe shows you the magic to create a better rasam powder for half the cost.

I have also included step-by-step pictures to create your own Homestyle Rasam Powder recipe easier than ever.

Rasam powder is an Indian spice mix recipe from South Indian cuisine. Rasam is the ultimate comfort, Indians usually prefer. Although it is a great pair for brown rice, sona masoori rice, jasmine rice and it makes a great option as a soup too!

Once you prepare this spice mix, you could use it to prepare your own Tomato Rasam recipe. Rasam recipes come in several variations and this spice mix can be used for a handful of them.

For starters, there's rasam with or without legumes (toor dal, etc) and there are many rasam recipes like beetroot rasam, pepper rasam, and horse gram rasam.

Use this specific spice mix for tomato rasam, with or without legumes.

The main ingredients for Rasam powder include coriander seeds, fenugreek, cumin seeds, and red chilies. 

As long as you do not skip on any of these, you are on your way to prepare a delectable rasam.

Rasam Powder Uses

• Apart from Rasam, you could also prepare other dishes like Instant Pot vegetable sambar, south Indian vegetable stir fry recipes like beans playa, beetroot poriyal, and cauliflower sabzi with this spice mix. 
• Use it for multiple rasam/saaru recipes like horse gram rasam, tomato rasam, etc. 
• Use it for rice recipes like Tomato rice, and Instant pot vegetable rice. Just skip the garam masala powder and use the rasam powder instead.

If you're interested in making this delicious dish for your family or just want to see what all the fuss is about it you should give our recipe below a try 😉

Key Ingredients

• Coriander seeds: One of the critical ingredients, coriander seeds need to be fresh and whole when you use them. Look for sealed packs in grocery stores or at Amazon.  
• Cumin seeds: A few cumin seeds have a cooling effect on the recipe apart from the awesome flavor. Cumin seeds are also commonly available in Amazon and grocery stores.
• Dried chili: I used 'Byadgi' red dried chili to make rasam powder. You could also use Kashmiri red chili and any other dried red chili. You do not need any chili that's too spicy. Spice mix powders only need to pack in the flavor and aroma.  
• Hing: I used sticky hing/asafoetida mix. Saute and powder the sticky thing before use. If you are not able to find the sticky variety, it is okay to use asafoetida powder too.
• Coconut oil: This forms the cooking medium for all spices, especially the chilies that need to be cooked well. You could also use vegetable oil, as an alternative, if you are not able to find coconut oil.

2. When the oil heats up, add dried red chili and saute them until they puff up and turn crisp. Place it aside.

3. Add coriander seeds to the pan and saute until you get a nice aroma. Saute on a low flame and transfer to a large plate and place aside.

4. In the same pan, saute cumin seed and methi seeds on low flame until the spices release their aroma. Place it aside.

5. Saute the curry leaves, hing and cinnamon stick on low flame. Place it aside.

6. Let all the spices cool completely.

7. Now blend all the roasted spices with a teaspoon of hing powder(if you are using powder instead of sticky hing) and blend into a fine powder consistency.
8. Rasam powder is ready and you are all set to prepare your favorite rasam or 'saaru'.

Storage

• Store the spice mix in an airtight container, in a cool dry place, to keep the flavors intact.
• For longer shelf life, refrigerate the spice mix. The spice mix has a long shelf life and can be preserved for months, if it is stored properly.