Rasam powder produces the perfect Indian soup. This spice blend is the secret to making the perfect Rasam. We’ve got the perfect rasam powder recipe for you.
Rasam Powder, what is it?
It is a traditional Indian spice mix used to make the famous South Indian dish, rasam.
Rasam is a soup-like dish made with tamarind juice, tomatoes, and lentils and is typically served with rice. The spice mix is used to flavor the soup and can also be used as a dry rub for meats or vegetables. Rasam is a vital part of every meal, whether it be a modest lunch, supper, or celebratory feast. The powder is primarily responsible for the Udupi Saaru’s flavor and taste, well-known throughout Karnataka.
It can be found in Indian grocery stores or made at home.
What ingredients makeup rasam powder?
Making rasam powder can be done in a variety of ways. Four spices and one lentil make up the core five components of it:
• Coriander seeds (sabut dhania) are a vital component of rasam podi and contribute warm, earthy, intense tones.
• When roasted, Jeera, or cumin seeds, have a toasty, somewhat bitter flavor.
• Black peppercorns, also known as kali mirch, give the spice blend pungency and sharpness.
• Dry red chilies (sukhi lal mirch) – Red chilies add color to the ground mixture and some heat and spice.
• Pigeon pea lentils, often tur dal, have an earthy and nutty flavor.
The best rasam powder recipe for an authentic taste!
With this recipe, you can enjoy the authentic taste of rasam soup without any artificial flavors or preservatives.
How to make rasam powder at home
One benefit of making it at home is that you can control the level of spiciness by varying the number of dried red chilies and black peppercorns. With the help of this homemade rasam powder, many rasams may be rapidly manufactured. To make it at home, follow this recipe.
Types of equipment for making rasam powder
To make rasam powder, you will need a blender or food processor, a sieve, and a clean, dry container to store the powder.
1 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon black peppercorns
1/8 teaspoon nutmeg
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/2 teaspoon dried red chili peppers
1 tablespoon tamarind paste
1/2 cup jaggery
1/4 cup ghee
1 cup water
1. In a pan, fry the cumin seeds, fennel seeds, black peppercorns, cloves, cardamom seeds, nutmeg, coriander seeds, and dried red chili peppers until fragrant.
2. Grind the roasted spices into a powder using a coffee grinder or mortar and pestle.
3. Mix the spice powder with the tamarind paste, jaggery, salt, ghee, and water in a pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. To make rasam, cook 1 cup of dal with 2 cups of water until the dal is soft. Add 1 tablespoon of rasam powder and simmer for 10 minutes.
6. Serve hot with rice.
Time to Prepare: 2 hours
Time to Cook: 10 minutes
Serves: 1 3/4cup
Using this rasam powder
Mix rasam powder with water to form a paste and then apply it to the affected area. Leave it on for 10-15 minutes, and then wash it off with warm water.
It is used in cooking. It can be added to soups and stews to add flavor and spice. It is also a common ingredient in Indian curries.
For 2-3 servings of rasam, one teaspoon of this powder should be plenty. When preparing rasam, add more ground pepper powder if you want it spicier.
It can also be added when cooking chicken, mushrooms, or both. It will taste fantastic.
• You can make a smaller quantity or keep half the powder in the fridge.
• One teaspoon of this rasam powder should be sufficient to make 2-3 servings of rasam.
• When cooking rasam, add powdered pepper powder if you think it needs extra heat.
• When you want some Rasam powder, use a dry, clean spoon.
• Before placing the powder in a container, it must be cooled.
• To acquire the deep flavour of masala, use coconut oil.
• Also, roast spices on a low burner and one at a time to avoid them from burning.
• You may make a big batch of the spice mix and keep it in an airtight jar for up to 6 months.
• Use only fresh, high-quality spices when creating any spice combination- When made with high-quality chillies, udupi rasam powder tastes fantastic (kashmiri red chilli for bright colour).
• Purchasing spices: In India, getting indigenous spices and lentils is simple. These ingredients, including dried red chilies and lentils, are available online or on Amazon.com. If you choose to live elsewhere, search for these components in an Asian or Indian grocery shop.
• Scaling: You may easily modify this recipe to generate rasam podi that meets your needs.
• Use fresh lentils, not old ones, when cooking with lentils.
• Ground spice mixes can be stored in a glass jar or a steel container. Avoid opening the jar frequently to preserve the taste. You may do this by keeping a tiny quantity of it in a more convenient container for regular usage.
• Pungency: Byadagi and Kashmiri red chiles are less spicily and pungently flavorful. Therefore, including these chilies won’t make your rasam spice blend hot or pungent.
It is a healthy and nutritious powder rich in vitamins and minerals. It is an excellent energy source and helps regulate blood sugar levels. It is also a good source of dietary fiber, which promotes digestive health and prevents constipation. Additionally, it can help to boost the immune system and protect the body against infections.
It is a popular ayurvedic remedy for colds and coughs. It is made from a combination of herbs and spices, including black pepper, cumin, coriander, and turmeric. The powder is mixed with water to form a paste applied to the chest and throat.
Nutritional Information per 100g (approx.)
Protein 18 g
Total Fat 11 g
Energy 307 kcal
Trans Fat 0 g
Cholesterol 0 mg
carbohydrates include 34 g of saturated fat and 2 g of sodium
Sugars 0 g
Frequently asked questions
Yes. While it is possible to store it in the refrigerator, it is essential to note that the flavor and potency of the spices may diminish over time. Additionally, moisture can cause the powder to clump and become challenging to use. For these reasons, it is generally best to use it within a few weeks of purchasing it. If you need to store rasam powder for longer than a few weeks, keeping it in an airtight container and protecting it from moisture is essential.
You may also want to consider storing it in the freezer, which will help preserve the spices’ flavor and potency. When using rasam powder that has been stored in the refrigerator or freezer, it is essential to taste it before adding it to your dish. This will help you determine if the flavor has diminished and if the powder needs to be replaced. It is best to use rasam powder within a few weeks of purchasing it.
Rasam powder can be stored for up to 6 months in an airtight container.
Many different types of dal, or lentils, can be used to make rasam powder. A combination of other spices such as coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon are just one type of dal that can be used. Toasted and ground, these spices will give your rasam powder a delicious flavor and aroma.
Other dal types used to make rasam powder include toor dal, moong dal, Chana dal, chickpeas, and urad dal. Each type of dal will give the powder a different flavor, so feel free to experiment until you find the perfect combination.
When making rasam powder, the dal is typically roasted before being ground into a powder. This helps to bring out the flavor of the dal and gives the powder a more robust flavor. If you are in a hurry, you can skip the roasting step and grind the dal into powder. However, the flavor will not be as intense.