Rasam powder recipe, learn how to make homemade rasam powder that you can grind in mixie and store in bulk.
Rasam powder is very handy if you have it in stock for quick and flavorful results. Check out this easy rasam recipe.
If you are one who loves homemade spice powders, do check out my sambar podi recipe (small batch) in my website. Also check out the sambar powder ground in mill for bulk use.
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I always wanted to try this at home. I don't make rasam everyday, but if I do, mostly it will be with fresh ground masala for that day's use.
For storing, I buy either Aachi or Sakthi. My MIL grinds and uses for a month.
Her version is a coarse powder version which has no dal in it. Mom makes rasam powder just for the day freshly like me.
I saw this recipe in my cook book mom gave me, so wanted to give it a try.
Last week I tried and it was really good. So wanted to share it here. I will sure here after make my own powder at home.
Because homemade powder is more flavourful and so unique and smell homely!
Related posts
Recipe card
Rasam powder recipe
Ingredients
- ¾ cup Coriander seeds
- 20 Red chilli long variety
- ¼ cup Toor dal
- ¼ cup Chana dal
- 3 tablespoon Black pepper
- 3 tablespoon Cumin seeds
- ½ teaspoon Hing
Instructions
- Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first until dals are golden in colour. Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.
- Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.
- Powder it to a fine powder in a mixer and store in an airtight container.
Notes
- I used solid hing so roasted along the ingredients together. If powder, you can add it towards end while roasting to prevent burning.
- Can be stored for a month if handled properly in an airtight container.
- If you want you can add turmeric in this powder. I add turmeric to rasam only if needed.
Stepwise photos
Dry roast red chilli,hing (if solid. Refer notes), chana dal and toor dal first until dals are golden in colour.
Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.
Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.
Powder it to a fine powder in a mixer and store in an airtight container.
Use this and see the difference of the aroma it lends!
Arjunan Akilandeswari says
Flavorful powder
Shama Nagarajan says
flavourful podi
Arangan says
I'm doing this for the third time. I'm not following it perfectly but it turns out perfectly every time. I love this!. I use it not only for rasam but wherever I need to use a curry powder. These days I make my rasam or sambar base with this. Then I add any vegetable or chicken or fish to that razam and it turns out beautiful
Raks Anand says
Thank you for your feedback 🙂
Sowmya Madhavan says
Very nice post..Have never tried making at home.. I use the mtr one and we all love it..My mom used to send me a stock of this though she has given me the recipe for it..my rasam powder is ground a little coarsely..
AparnaRajeshkumar says
i never buy rasam powder raks ! always home made they are the best !
Pooja Agrawal says
Very nice post, I never tried this one before.. will surely give it a try...
Thanks,
Pooja
Veena Theagarajan says
very useful back to basic post.. nice flavourful powder slightly different from my mums one
Veena Theagarajan says
very useful back to basic post.. nice flavourful powder slightly different from my mums one
Kavita Bastawad says
Very nice. And it is very useful also. We can try it rather than using ready powder. And Kindly post the recipe of sambar powder and also garam masala powder... Thanks....
Kavita Bastawad says
This comment has been removed by the author.
Happys Cook says
Very helpful post.... Never tried in home...
Raks anand says
I already have both the recipes, please find it in recipe index.
Gayathri Ramanan says
homemade rasam powder are always best....lovely presentation of spices..love the addition of kati perugayam..it must be flavorful podi..
Chitz says
Homemade is always more flavorful & better than store bought ones.. My mom adds curry leaves too to this.. Looks nice !
SHARMILEE J says
Homemade podis are always flavourful...looks great!
Kavitha Krishnan says
nice and useful post.. 🙂 Love all your recipes and I follow most of them in my cooking... !!
divya says
flavorful powder......awesome clicks
nandoos Kitchen says
flavourful rasam powder. Thanks for sharing
jeyashri suresh says
Super flavoruful posdi, nothing can beat the aroma of this home made rasa podi
Sona S says
Homemade is always the best! Aromatic and flavorful podi.
Sangeetha M says
I too never tried rasam powder but this is in my to do list...Aromatic Podi, love Rasam with this flavorful podi..will try it soon 🙂
sangeetha pn says
Lovely flavorful rasam powder
Ravi Madhavarao says
I appreciate that you took time to compile and posting to the web site. I just did Rasam Powder and yet to test. My mother recipe and your recipe matched the item and qty. I will be using this web site to make other item. One suggestion is that .. I want all the powder in one place under Recipe Index. I see only 2 podi in one place and other sambar and rasam powder in one place.
I thank you for taking your time and making this site good.
Baviyarani R says
Nice post. Could you please tell the difference of the Rasam powder and the Sambhar powder . I feel the ingredients are same for the both. Expecting the reply ASAP.
Sukanya Vijayakumar says
Will be better if similar measuring units are mentioned. Can make comparative ideas. How does cup equate to tblspoon?
Shyla Vb says
Hiii...ur one cup measures howmuch in ml?
Maggie Inbamuthiah says
Hi, tried this and made rasam today. Perfect taste! Thanks for posting.
Unknown says
Learnt a new podi...lookings awesome Thanks a lot rak's. .. keep posting...
Leo Christ says
Very nice and useful
Riaraj says
Hi raks
My redchilli is very hot one, also my kid won't eat spicy hot food and she loves rasam..if v adjust the quantity of chilli ll any flavour changes?can u tell me the adjustments as I want to try only ur recipe as I always do
Raks anand says
Have you tried this method and it was spicy for you? If yes, you can reduce, no problem at all.
Unknown says
Hi raja.i prepared this rasam podi.it was really very tasty.im making 2nd time now do I really have to add hing please reply
Raks anand says
If you dont like you can skip, later if you want you can add while tempering.
Neele Veni says
dear Raks... pls confirm the measurement for coriander ..im not good with cups . how many tbsp can I use ? tq dear
Raks anand says
12 tbsp (1 tbsp = 15 ml)
Deepa GV says
Nice,tasty
Sachin Hukkeri says
Can you let us know how much is 1cup .is it 240ml or less?
Thank you.
Raks Anand says
240 ml
Anjana says
very flavorful and easy to use. I used to buy readymade until i started using your recipe. I am now making the 2nd batch. Thank you !
Reny says
I made plantain rasam with this podi. It was damnnnn. Yummiest !! Thanks for sharing. Loved it.
SJR says
I have already made two batches of this rasam powder, it came out very good, Thanks for sharing such a nice recipe
Raks Anand says
Thanks a lot
Nanthini says
Hi Raji, I made your rasam podi and it came out so well. Rasam was very nice and flavorful. Thank you. Made your sambar podi today. I will update once I make the sambar.
Raks Anand says
Thank you for your valuable feedback 🙂
Neha Bhargava says
I have never made rasam before, I have made this powder as explained by you, now what I have to do to make rasam?
Raks Anand says
Hi Neha, It is very easy to make rasam, please check my post: https://rakskitchen.net/easy-rasam-recipe-how-to-make-rasam/
Do let me know if you have any further questions.
Harini says
My rasam feels more coriander smell ...i used your same measurements...can you suggest better ideas
Raks Anand says
Please ensure to use fresh coriander and do not roast too much until it smokes. Roast just to make it crisp. If you roast too much then it will be strong in flavour dominating others. Please try this and I am sure it will be perfect 🙂