Learn how to make Homemade Rasam Powder recipe with step by step pictures. Easy recipe to make homestyle South Indian Rasam Powder, to make the ultimate comfort food Rasam!

Today in my mini-series for Spice Powders & Masalas, I am sharing one of the most requested recipes – Homemade Rasam Powder. Earlier this year, I had shared the recipe to make my mother-in-law’s Sambar Powder – something I had to make for the first time since getting married into the family. Similarly, I either always get my share of Rasam Powder from Amma or make rasam from scratch with fresh ground spices that I never thought of documenting the recipe. I am finally getting to share this version of Rasam Powder as part of this spice powder series.

Rasam Powder Recipe

Rasam is such a comfort food across South India and like Sambar, there are many recipes for it and everyone probably will have their own recipe. But one thing is common across all every rasam– a flavorful rasam powder. With just the basic South Indian spices, homemade rasam powder can be such a beautiful spice powder blend. Between the Sambar and Rasam Powder, most of the ingredients are similar but whats different is the proportion of each ingredient. Again, depending on different types of rasam powder recipes, the quantity of ingredients can differ.

Homemade Rasam Powder Ingredients

Rasam Masala Powder uses the most basic South Indian spices and lentils. Read on to know more about the ingredients and why they are added.

Coriander Seeds & Cumin Seeds – These form the base of the rasam powder. I use a lot more coriander seeds compared to the cumin seeds in the recipe.

Toor Dal & Chana Dal – These provide body & texture to the rasam powder. They also help in thickening the rasam, even if made without cooked toor dal.

Dry Red Chillies & Black Peppercorns – These add to the spice of the rasam powder and peppercorns especially add to the flavor of the rasam.

Turmeric Root – Using whole turmeric root provides great color to the rasam podi & with no preservatives, this is the best form of extracting its medicinal properties.

Curry Leaves – Roasting fresh curry leaves & grinding them along with rest of the spices adds a lot of flavor to the rasam.

Storing & Serving Suggestions

It is important to grind the rasam spice mix after all the roasted ingredients are cooled down completely. During the grinding process, the powder can get warmed up. So it is recommended to cool it down completely before storing in an airtight container. Using a clean dry spoon and sealing the lid properly after each use will ensure that the rasam podi stays fresh longer. You would need just 1 teaspoon of this homemade rasam podi to make rasam for 4 people.

Checkout different Rasam Recipes -

Homemade Rasam Powder Recipe with Step by Step Pictures

In a thick bottomed pan, dry roast 1 cup of coriander seeds for 4-5 mins on low flame. As they turn fragrant and slightly change color, remove from heat.

In the same pan, dry roast 2 tablespoon cumin seeds for 2-3 mins until they are fragrant. Remove from heat.

Now dry roast ¼ cup black peppercorns for 4-5 mins until they are fragrant. Remove from heat.

Next dry roast ⅓ cup toor dal for 5-7 mins until they are golden brown & fragrant. Remove from heat.

In the same pan, dry roast 2 tablespoon chana dal for 3-4 mins until they are golden brown. Remove from heat.

Next dry roast 20-30 dry red chillies for 3-4 mins until they are crisp & fragrant. Remove from heat.

Now dry roast 1 stick of dry turmeric root broken down into large chunks for 2 mins. It is enough to heat it through.

Finally dry roast fresh curry leaves until there is no moisture.

Cool all the roasted spices & lentils down on a plate.

Grind them into a smooth powder in batches if required.

Store in an airtight container. Use to make any kind of rasam!

Recipe Notes

If you don’t find Turmeric Stick, use 1 tablespoon Turmeric Powder in its place.
Make sure your blender can handle grinding turmeric stick before adding it.
You can sun dry the ingredients if making bulk and grind it in a flour mill too.

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