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Rasam Powder

South Indian aromatic spice blend for making Rasam
Prep Time10 mins
Cook Time30 mins
CoolingTime20 mins
Total Time1 hr
Course: Condiments, Spice Blends
Cuisine: South Indian, Tamil
Servings: 1.5 c


  • Cast iron skillet
  • Blender


  • ½ c coriander seeds
  • ¼ c toor dal
  • 10 to 12 dry red chilies
  • 2 tbsp Cumin seeds
  • 2 tablespoon Whole black peppercorns
  • ¼ c loosely packed dry curry leaves
  • 1 teaspoon Asafetida


  • Heat a cast iron skillet and add the coriander seeds.
  • Dry roast coriander seeds on low flame till aromatic.
  • When roasted, transfer to a plate immediately for it to cool down.
  • Next, add the Toor dal and roast on low flame till light golden and fragrant. This takes 3 to 5 mins.
  • As soon as the Dal has roasted, transfer to the plate.
  • Now, add the dry red chilis and roast on low flame for 1 to 2 mins.
  • Just roast until chilies begin to plump up in the heat.
  • Make sure not to burn them.
  • Transfer the roasted chilies to the plate.
  • Now add the cumin and pepper. Switch off the flame.
  • Dry roast this on low flame till the spices begin to pop here and there.
  • This takes roughly 1 to 2.5 mins.
  • When done, transfer to cool with the remaining ingredients on the plate.
    homemade rasam powder step by step


  • Transfer the cooled ingredients to a blender jar.
  • Add the dried curry leaves and asafetida.
  • Grind to a slighly coarse powder.
  • Transfer to a clean and dry container.


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