HomeMade Rasam Powder/Rasapodi

Ever since marriage Amma used to prepare Sambar Powder in big batches and would send it to me once in 6 months or whenever I run out of stash. But i have started to make my own Rasam Powder for the past few  years now 🙂 More than preparing in bulk I try to make this powder once a month.

The following measurement yields around 300gms of rasam powder approximately. If you are preparing rasam for two then you need atleast 1 tablespoon (1tbsp) of this powder.

Print Recipe

HomeMade Rasam Powder/Rasapodi

I always prefer using home made rasam powder and sambar powder rather than using store bought ones. It is easier to prepare since almost all the ingredients are readily available at home

Prep Time

15 minutes

Cook Time

5 minutes

Servings

gms

Ingredients

• 2 tbsp toor dal
• 2 tbsp black pepper
• 2 tbsp jeera
• 1/2 cup Coriander Seeds
• 1/4 cup curry leaves
• 10 Dried RedChilies
• 1/2 teaspoon salt
• 1/2 teaspoon Hing/Perungayam

Prep Time 15 minutes Cook Time 5 minutes Servings gms Ingredients 2 tbsp toor dal 2 tbsp black pepper 2 tbsp jeera 1/2 cup Coriander Seeds 1/4 cup curry leaves 10 Dried RedChilies 1/2 teaspoon salt 1/2 teaspoon Hing/Perungayam

Instructions

1. In a frying pan dry roast toor dal, jeera and black pepper.

   
2. Keep it aside.
3. In the same pan dry roast coriander seeds.
4. Then roast the red chilies along with salt and hing.

   
5. At last saute the curry leaves. If you don't have curry leaves you can just grind the powder with other ingredients. While making Rasam add fresh curry leaves
6. Mix all the roasted ingredients in a plate and let it cool for about a minute or two.

   
7. Then grind them all together to a fine powder.
8. Rasapodi/ Rasam Powder is ready to be used. You can store it in an air tight container. The powder doesn't have to be refrigerated.