Homemade Rasam Powder

How many times have you been unimpressed by the lack of flavor of some store bought rasam powders? Many of these powders or masalas start out fresh and flavorful but lose their potency over time, especially if you don’t use them very often. How do you combat this problem, you ask? Simple…make you own fresh rasam powder at home with this easy Homemade Rasam Powder recipe.


Toor Daal / Split Pigeon Peas- 2 tbsp
Whole Black Peppercorn – 1/4 cup
Whole Coriander Seeds – 1/2 cup
Cumin Seeds – 1 tbsp
Dry Red Chillies – 5 or to taste
Turmeric Powder – 1.5 tsp
Kashmiri Mirch / Degi Mirch – 1 tsp or as needed

1. In a heavy bottomed stainless-steel pan, add in all the ingredients, except the Turmeric Powder and Degi Mirch.
2. Heat the pan and the dry-roast the spices on a low-medium flame. Stir continuously.
3. Allow the Toor Daal to change color slightly and all the spices to release a beautiful aroma.
4. Take it off the flame and transfer the ingredients to a plate or a bowl and allow to cool completely.
5. Once cooled, grind into a fine powder in a spice-grinder.
6. Add in the Turmeric Powder and Degi Mirch and give it one more whirl to mix the ingredients in well.
7. Store the Rasam Powder in an air-tight container along with your spices.
8. Use as needed.

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0 thoughts on “Homemade Rasam Powder

  1. I cook for my church, and I use a lot of your recipes (they love it). Where can I find a large enough pressure cooker that I don’t have to re-use several times in order to make enough for my church family? Also, I use a coffee-grinder that is difficult to clean for grinding my spices. I am not sure the grinder grinds the spices finely enough. Is there a spice-grinder that is not over-the-top expensive that I can purchase?

  2. My rasam powder reciepe
    1cup dhania sees
    3/4 cup bydegi chillis
    1/4cup each pepper, jeera,mustard, methiseeds
    2-3 dried roots of turmeric
    1 inch hing
    Roast all the ingriedients seperately on low fire. Adjust pepper to taste either more or less. Grind in dry grinder into smooth powder.
    For first timers use this measure with a table spoon. 4 table spoons for dhania, 3tbs for chiilies, 1 tbs each for jeera, pepper, mustard and methi. I use ghee for frying..the fragrence is good”

    Have fun!!

  3. Anuja and Hetal thanks for this recipe, I will certainly make some. What I miss in this recipe is you did not show how to really make rasam with this powder. What I mean is whether we should just mix this spice with Tomato Juice or with Tomato paste, or fresh tomattoes. Please let me know, I would really appreciate it. Thanks again.

    1. Hi Smita,

      Rasam is thin tomato/tamarind flavored soup that is popular in South India. This powder is the spice mixture you use to make Rasam.

  4. I will be trying this. Thank you for your great recipes and demonstrations. I would really love to know what spice grinder you are using and where you can buy this.


    1. Hi June,

      We have an Indian Mixie type grinder that has a small jar for grinding wet or dry spices. Sumeet or Premier makes good ones – you can find them online. A coffee grinder works well for grinding dry spices but you have to keep one separate for only spices and not grind coffee in it.

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