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Swasthi's Recipes

Home >> Recipes >> South Indian

Rasam powder recipe | How to make rasam powder | Rasam podi

By swasthi , on August 19, 2019, 43 Comments, Jump to Recipe

Rasam powder recipe – Learn how to make rasam powder or rasam podi at home. Rasam is a traditional south Indian soup and podi is a flavorful spice powder. This post will teach you how to make the best aromatic rasam powder & how to store it well for 6 to 12 months without losing the flavor.

rasam powder recipe

South Indian rasam is made in so many ways with almost similar ingredients, same is with rasam powder too. It is made with almost same ingredients but the ratio differs slightly in each recipe.

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The recipe of rasam podi varies by region & community. So each home may have a different recipe. For years I have carried fresh homemade rasam powder from my mom. I would keep it in the fridge and use for about any year.

Since we are a larger family now, I began to make my own rasam powder. So the recipe I have shared here is from my mom who has been making it for several decades. She pens down all her recipes in a dairy which we all youngsters follow.

So this rasam powder is something which we have made it time & again, shared with friends & relatives. Always got a positive feedback on how aromatic it is.

I have included tips to easily customize this rasam podi recipe to suit your taste or to give a flavor you like.

Preparation for rasam powder

1. Dry roast chana dal and toor dal on a medium heat. Since I made in small quantity I have roasted both the dals together. If making in larger quantity, dry roast them separately.

frying chana dal urad dal for rasam powder

2. Keep stirring and fry until golden to light brown and aromatic.

dals turn golden for rasam powder

3. Pour the coriander seeds and red chilies.

adding red chilies coriander seeds to make rasam powder

4. Keep stirring and roast until the coriander emits a nice aroma. The red chilies will also turn crisp. Set them aside to a plate.

frying spices until aromatic to make rasam powder

5. To the same pan, add methi seeds and roast until they turn aromatic.

frying methi seeds to make rasam powder
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6. They will turn slightly dark in color.

methi seeds turn golden for rasam powder

7. Add jeera and pepper. Very soon jeera turns aromatic. Transfer these as well to a plate.

adding jeera and pepper to fry for rasam powder

8. Add the curry leaves and roast. You can also fry them in little oil. I always avoid using oil for any spice powders including for rasam powder.

adding curry leaves to make rasam powder
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9. When the leaves turn crisp, remove them.

crisp fried curry leaves to make rasam powder

10. Cool all these completely.

cooling roasted dals and spices to make rasam powder

How to make rasam powder

11. Transfer all the cooled ingredients to a mixer jar.

adding cooled ingredients to blender to make rasam powder

12. Make a fine rasam podi. If needed sieve it and blend the coarse grains again.

blend fine powder

Store rasam powder in a clean and airtight steel or glass jar.

rasam powder
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Tips for rasam powder recipe

Red chilies: We do not eat very spicy and hot foods like how the typical Telugu speaking folks eat. So my rasam powder is not spicy but is high on flavor. So do adjust the red chilies used in the recipe.

With the amount of chilies I have mentioned even young kids & toddlers will be able to enjoy it. Usually the store bought rasam powder uses a lot of red chilies to give it a color and to cut down the cost.

Basic rasam powder is just made with toor dal, pepper, coriander, jeera, red chilies and hing. To make it flavorful and tasty, one can use the following ingredients:

Chana dal lends a unique aroma and slightly thickens the rasam.

Fenugreek seeds or methi seeds add a unique aroma and is also healthy. But you can skip this if using whole methi seeds for the rasam during tempering. I add them in the podi as well in the tempering, after all they are very healthy for the body.

Roasted Curry leaves also add flavour that is different from the fresh curry leaves. This is another healthy ingredient. But this one too can be skipped, if you do not have.

The color of the rasam powder can differ based on the type and amount of red chilies used. To make rasam for kids, do add less or skip red chilies from the recipe. Pepper alone yields a good amount of spice and heat to the rasam.

how to make rasam powder

How to make rasam powder?

I have shared in detail how to make rasam powder just good enough for a month in the recipe card below. Here is how to make rasam powder in larger quantity that lasts for an year.

1. Clean all the ingredients first and roast them one by one on a low to medium flame until aromatic. Do not combine 2 ingredients and roast.

When done in small quantities like I have done below, they can be added one after the other & roasted. But when made in large quantities they have to be roasted separately as the roasting time is different for each ingredient.

2. Cool the ingredients in a large wide plate. Make sure no moisture from steam is trapped in them.

3. Send the entire mixture to a flour mill to make the rasam powder. Do not cover the container until the rasam powder is completely cool.

We usually spread a muslin cloth on the container and bring it home. Cool it completely.

How to store rasam powder

For many years I used aluminum foil to pack all the foods I would bring from India. In the recent years I have stopped that as well and began to use washed & sun dried small cloth bags. Pack the foods & then wrap the bag in cling wraps so that the rasam powder does not come out.

I pop these rasam powder packs in the fridge or freezer when I reach Singapore. The key to step to keep rasam powder fresh is by making several small packs of the rasam powder. Open as and when needed.

Normally I would make 6 packs, each would last me for 2 months. Every time I open a new pack I transfer it to a glass jar.

This rasam powder can be used to make Tomato rasam, lemon rasam or mysore rasam or any other south indian rasam recipes.

For more masala powder recipes, you can check
Sambar powder
Bisi bele bath powder
Garam masala
Biryani masala

Rasam powder recipe

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rasam powder recipe

Rasam powder

Rasam powder is an aromatic mix made of ground dals & spices. It is used to flavor & thicken south Indian soup or rasam. This rasam powder can be used to make any kind of rasam.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings1 cup
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ cup Coriander seeds (Daniya or Daniyalu)
  • ¼ cup Toor dal (split pigeon peas or kandhi pappu)
  • ¼ cup Chana dal (Bengal gram or senaga pappu) (optional)
  • 2 tbsp Cumin (Jeera)
  • 1 to 2 tsp Pepper corn (adjust to suit your spice levels)
  • 4 to 6 red chilies broken (adjust to suit your spice levels)
  • ¼ to ½ tbsp. Fenugreek seeds or Methi or menthulu

optional

  • ½ tsp. hing
  • Handful fresh curry leaves
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Instructions

Preparation for rasam powder

  • Wash curry leaves and spread them on a cloth for the water to dry off completely. Otherwise the water splutters while frying them.
  • Clean all the ingredients, one after the other.
  • Heat a pan, add channa dal and toor dal. Fry till a nice aroma comes.  They will also turn golden in color. Transfer this to a plate.
  • Lower the flame. To the same pan add coriander seeds and red chilies. Fry till they turn crunchy. Switch off the stove. Transfer them to the plate.
  • To the pan add pepper, cumin and methi. Stir for 2 minutes till the cumin and methi smell good. Move this to the plate as well.
  • Add the curry leaves to the pan and fry till crisp. Using few drops of oil to fry them, helps to bring out the aroma of the curry leaves. Do not use more.

How to make rasam powder

  • Cool the fried ingredients completely. Powder them in a blender jar. If you do not have a powerful blender, sieve the rasam powder. Powder the coarse grains again.
  • Store the rasam powder in a clean and dry jar.
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Notes

Do not aim for the deep color as the rasam powder can become very spicy.
Ready made rasam powders are too deep in color as they use more red chilies.
The flavor of the rasam powder is very pungent with more red chilies.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Rasam powder
Amount Per Serving
Calories 630 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Sodium 55mg2%
Potassium 2144mg61%
Carbohydrates 108g36%
Fiber 64g267%
Sugar 2g2%
Protein 36g72%
Vitamin A 150IU3%
Vitamin C 21.9mg27%
Calcium 750mg75%
Iron 28.7mg159%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Rasam powder recipe |  How to make rasam powder | Rasam podi
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




Recipe Rating




43 Comments
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Suresh Talasta
August 16, 2020 6:04 am

5 stars
Thank you we loved the pepper rasam prepared using your recipe of the rasam powder. Thank you

Reply
swasthi
Reply to  Suresh Talasta
August 17, 2020 5:37 am

Welcome!
Glad to know! Thanks for the comment

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Srikanth
July 16, 2020 2:24 pm

4 stars
Will you pl. share the proportion of each ingredient used.
Rest all is explained well.

Reply
swasthi
Reply to  Srikanth
July 16, 2020 2:48 pm

Hi,
You have to scroll down to the recipe card to find the quantities. Hope this helps

Reply
B.uma maheswsrarao
October 31, 2019 8:26 am

4 stars
Very easy and tasty preparation and much useful for housewives

Reply
swasthi
Reply to  B.uma maheswsrarao
November 4, 2019 2:58 pm

Thank you!

Reply
Thangam
October 5, 2019 3:15 am

Hi Swasthi. Thank you for the rasam recipe. Looks good and I wish to try it. So how many teaspoons of the rasam powder should I use for one meal for four persons?

Reply
swasthi
Reply to  Thangam
October 5, 2019 3:44 am

Hi Thangam,
You are welcome. You can use about 1 tsp rasam powder for every cup of water in a rasam recipe. You can try first time and then tweak the quantity to suit your taste. I make my rasam slightly on the thicker side. We usually serve about 1.5 cups (360ml) per serving which is quite large. It depends on how much you want to serve for each person. Go ahead and use 1 tsp per cup water. Hope this helps.

Reply
Jay
July 11, 2019 8:14 pm

Receive says 1 cup coriander but does not look like that much in photos. Is it 1 cop?

Reply
swasthi
Reply to  Jay
July 11, 2019 11:07 pm

Yes I halved the recipe and made. All the ingredients are halved. Yes It is 1 cup

Reply
Deepa
February 6, 2019 8:42 pm

Should we use 1 cup coriander seeds with 1/4 cup Chana and 1/4 cup toor dal.? That seems like a lot of coriander seeds. In the tomato rasam recipe, you’ve mentioned equal amount of coriander seeds and Chana dal.

Reply
swasthi
Reply to  Deepa
February 7, 2019 2:03 am

Hi Deepa
In store bought rasam powder too there is more coriander seeds. Both recipes are different. This rasam powder is from my mother. I guess it is a traditional recipe probably passed on from our elders. This is what I follow to make rasam powder in larger quantity. The quantities I shared on the tomato rasam are my own, experimented for a quick version. It gives thicker rasam. You can try with even with 1:1 ratio of coriander:dal. Hope this helps.

Reply
Anurita
September 21, 2018 3:10 am

4 stars
I made it but the colour didnt come the way its shown in the pic. Its predominantly dhania so colour is brown

Reply
swasthi
Reply to  Anurita
September 21, 2018 3:44 am

Hi Anurita
The color of the rasam powder depends on the number and the variety of red chilies used. Yes rasam powder will have more of daniya, methi and jeera flavor. When you boil the rasam with tomatoes, tamarind & jaggery the flavor will come down. Just ignore the color part as mine really looks too dark due to very bright & harsh sunlight. Hope this helps

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Anuradha
May 17, 2018 12:53 am

5 stars
Hey swasthi
I make this mostly once in a month following your recipe. I will be joining work Soon so was planning to mill the rasam powder. Can you please tell me for how Long can i store the milled rasam powder.

Reply
swasthi
Reply to  Anuradha
May 17, 2018 1:13 am

Hi Anuradha
Congrats for your new work! Thanks for trying the recipes. Yes you can mill the powder. You can store the rasam powder for about an year in the freezer. But make small individual packs of these and keep to retain the aroma. Hope this helps.
🙂

Reply
Ashwini HR
August 11, 2016 9:47 am

very nice madam

Reply
swasthi
Reply to  Ashwini HR
August 13, 2016 10:45 am

thanks

Reply
prasanna lakshmi
July 2, 2016 7:23 am

good

Reply
swasthi
Reply to  prasanna lakshmi
July 4, 2016 2:05 am

Thank you

Reply
M.AHALYA DEVI
January 11, 2016 6:11 am

3 stars
RASAM POWDER IS VERY TASTY SWATHI.

Reply
vellamji
July 26, 2013 10:04 am

hello, We have to use this powder with tamarind water for making rasam to babies?Please share yoir way of making rasam to babies?

Reply
Swasthi
Reply to  vellamji
July 27, 2013 12:59 pm

Hi Vellamji! i have 4 rasam recipes which i used to prepare for my kids when they were babies. just check the links below
moong dal rasam
tomato rasam
tomato rasam without rasam powder
tamarind rasam

Reply
Vellajeenitha Baby
April 6, 2013 12:36 pm

thank u for sharing. come out well

Reply
Swasthi
Reply to  Vellajeenitha Baby
April 6, 2013 3:40 pm

Thanks Baby for trying and for the review too.

Reply
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Nabanita Das
March 22, 2013 3:47 pm

Nice flavorful rasam Powder… Thanks for sharing…

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Dipti Joshi
March 22, 2013 12:47 pm

I will substitute chana dal with toor dal…nice useful recipe..

Reply
Shruti Dhingra Wahi
March 22, 2013 7:06 am

Useful post !!! Thanks for sharing 🙂

Reply
Asiya Omar
March 22, 2013 5:56 am

Nice and mild rasam powder..

Reply
Kalpana Sareesh
March 22, 2013 5:13 am

Flavrful podi..

Reply
Sangeetha Nambi
March 22, 2013 4:50 am

Flavored powder… Thanks for sharing…

Reply
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Priti S
March 22, 2013 3:39 am

flavourful ….nicely done

Reply
manju nardas
March 22, 2013 3:37 am

Thanks for sharing………flavourful rasam powder.

Reply

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