How to make Rasam Powder Recipe - Rasam is a staple diet of people in South India. This can be had as a soup also.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cumin seeds ( जीरा ) , Coriander seeds ( साबुत सूखा धनिया )

Cuisine : South Indian

Course : Powders

Rasam Powder

India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

For more recipes related to Rasam Powder checkout Chholay Masala . You can also find more Powders recipes like Kootu Powder, Rasam Powder, Chholay Masala, Methkut. Or try out these recipes from South Indian Cuisine like Bamboo Tomato Curry, Brown Rice Payasam, Payasam, Kesari Bhaat.

Rasam Powder Recipe Card

Rasam Powder
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Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Rasam Powder

  • Cumin seeds 2 1/2 teaspoons

  • Coriander seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Black peppercorns 2 teaspoons

  • Whole dry red chilli 5

  • Oil 1 teaspoon

  • Split pigeon pea (toor dal/arhar dal) 1/3 cup

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 30

Method

Step 1

Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool.

Step 2

Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.

Step 3

Cool and store in airtight containers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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