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Rasam Powder Recipe – How to Make Rasam Powder

Rasam Powder Recipe – How to Make Rasam Powder

Rasam has always been an important dish of the South Indian cuisine. No occasion or gathering is complete without Tangy and tasty Rasam. The main concern is often to prepare rasam in less time. If you have prepared Rasam Powderin advance then you can prepare it very easy.  I am sure a hot and tempting bowl of rasam will keep you craving for more .

Here is a quick recipe with pictures to make Rasam Powder at home. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi and add more flavors on your menu. Enjoy!


Directions

Getting ready:

Wash and pat dry the curry leaves and keep them in a bowl.homemade rasam powder

Making:

Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.homemade rasam powder

 

After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.homemade rasam powder

 

Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.homemade rasam powder

 

Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.homemade rasam powder

Serving:

Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

Rasam Powder Recipe - How to Make Rasam Powderhomemade rasam powder
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds - ½ cup
  • Curry leaves – 25 to 30
  • Turmeric powder - ½ tsp
  • Asafoetida – 2 to 3 pinches
  • Fenugreek seeds - ½ tsp
  • Black peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Black/yellow mustard seeds – 1 tsp
  • Dry red chillies – 5 to 6
Instructions
  1. Wash and pat dry the curry leaves and keep them in a bowl.
  2. Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
  3. After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
  4. Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
  5. Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
  6. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!