Rasam Powder | How to make Rasam Powder

By Amrita Iyer  |  23rd Aug 2016  |  
5.0 from 2 reviews Rate It!
  • Rasam Powder, How to make Rasam Powder
Rasam Powderby Amrita Iyer
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

224

2





About Rasam Powder Recipe

Rasam can be called a soup,a watery curry or even an appetiser!It is one of those South Indian recipes which has the highest favourite ratings and mores for iy has various health benefits!In case of the common cold,flu or if we have an invalid at home,a simple lunch of Rasam and plain rice does wonders as it cures and heals the person from inside and peps up his tastebuds which make him feel that life is great after all. Rasam requires a powder to be made which gives it the characteristic taste!So this is the recipe for this lovely masala!

Rasam Powder is an authentic dish which is perfect to serve on all occasions. The Rasam Powder is delicious and has an amazing aroma. Rasam Powder by Amrita Iyer will help you to prepare the perfect Rasam Powder in your kitchen at home. Rasam Powder needs 5 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rasam Powder. This makes it easy to learn how to make the delicious Rasam Powder. In case you have any questions on how to make the Rasam Powder you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Amrita Iyer. Rasam Powder will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rasam Powder

Ingredients to make Rasam Powder

  • 2 tsp Tur dal (Arhar dal)
  • 1 tsp chana dal
  • 1/2 tsp fenugreek seeds (methi)
  • 2 tsp coriander seeds (dhania)
  • 1 1/2 tbsp cumin seeds (Jeera)
  • 1 tbsp peppercorns or freshly ground pepper powder
  • 3 tbsp red chilli Powder or 12 Dried red chillies
  • 1 tbsp asafoetida (Heeng)
  • 7 – 8 curry leaves

How to make Rasam Powder

  1. Roast the two dals first,then the seeds one by one – coriander,fenugreek and cumin.If you have whole peppercorns then roast them on the lowest heat and put them last as the pan would be hot.
  2. Do not roast them on high heat as it causes smoke,suffocation and coughing.Else use the powder.If using dried red chillies roast them now on low heat till you hear a crisp crackling sound indicating that they are roasted!
  3. Roast the curry leaves till they turn dry and crackle under the spoon.
  4. Leave everything to come to room temperature and powder finely.Store this in an airtight container and use as required.

My Tip:

The two things to remember : 1.We need to dry roast everything. 2.This has to be done separately as each ingredient has its own time of coming to the right colour which is golden brown.

Reviews for Rasam Powder (2)

krishna v2 years ago

Reply

Asha Sharma2 years ago

Wow awesome recipe!
Reply

Cooked it ? Share your Photo