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Rasam Powder Recipe - A Unique,
Flavour-Packed Southern Indian Blend 

Put together your own rasam powder recipe and you can enjoy the unique flavours of Southern Indian cooking at its best. This blend can be made in minutes, and whilst it's often used to flavour the soup of the same name, it's super versatile and can be used with numerous other Indian and Asian dishes. (See the bottom of the page for other recipes)

What You'll Need: (makes about 10-11 tablespoons)

4-5 tbsp urad dal (black gram)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black peppercorns
1 tbsp ajwain seeds
3-4 tsp chili powder
2 tsp turmeric powder
2 tsp mustard powder
1 tsp asafetida powder
1 tsp salt (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

• In a dry pan, toast the urad dal, peppercorns and cumin, coriander and fenugreek seeds over a medium heat for a few minutes whilst stirring or shaking the pan

• After a few minutes, and when the coriander seeds have darkened slightly, and you can really smell the aromas, take the pan off the heat

• Transfer the ingredients to a bowl and cool for a few minutes

• Once cooled, add the toasted ingredients to your grinder and grind along with the ajwain seeds, and if using, the salt

• Once ground add to a bowl

• Finally, add the asafetida, mustard, turmeric and chili powders to the bowl and combine
  
  

Store your rasam powder in a cool place, in an airtight jar and out of direct sunlight. Use within 3 months before making up a fresh amount..

Note: You can make this rasam powder recipe without toasting the spices and dal prior to grinding. However, I do strongly recommend it.

The heat releases the essential oils which impart fabulous flavours and intense aromas which will be transferred to your rasam blend and therefore your food. Click here for tips and further info about this simple cooking technique. (Link opens in new window)

Note 2: I used urad dal for this recipe but you could use others in their place: yellow split peas, pigeon peas, red/brown lentils etc. 

Ingredient Note: If you have them available, use as many whole Ingredients as possible as these will add the best flavours. If you don't have whole, simply swap with pre-ground powders and reduce the amount the recipe requires by half. So instead of 3 tablespoons of whole coriander you would use 1½ tablespoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above rasam powder recipe. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

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