Rasam powder | How to make Rasam powder

By R.Anandi Anand  |  16th Mar 2016  |  
5.0 from 2 reviews Rate It!
  • Rasam powder, How to make Rasam powder
Rasam powderby R.Anandi Anand
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    10

    People

113

2





About Rasam powder Recipe

An authentic rasam powder to easily make many varieties of rasams.

The delicious and mouthwatering Rasam powder is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rasam powder is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rasam powder. R.Anandi Anand shared Rasam powder recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Rasam powder. Try this delicious Rasam powder recipe at home and surprise your family and friends. You can connect with the R.Anandi Anand of Rasam powder by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rasam powder can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rasam powder with other users

Rasam powder

Ingredients to make Rasam powder

  • 4 tbsp coriander seeds
  • 1 tbsp channa dal
  • 1 tbsp toovar dal
  • 1 tbsp jeera
  • 1 tbsp pepper corns
  • 6 dried red chillies
  • 1/4 tsp methi seeds
  • 1/4 tsp mustard seeds
  • 2 tbsp dried curry leaves

How to make Rasam powder

  1. Sun dry the above ingredients or warm it in a pan for few minutes. However, don't roast.
  2. When it comes to room temperature, coarsely powder them together and store in an air tight bottle.
  3. Use the rasam powder as desired to prepare your favourite dishes.
  4. Slide the picture to see the ingredients

Reviews for Rasam powder (2)

Soma Kriti Agrahari2 years ago

nice recipe
Reply

Shambhavi Gupta2 years ago

very useful recipe, thanks
Reply