Rasam powder recipe, how to make rasam powder

Rasam powder is a classic and traditional recipe of the powder that is used in South India for making rasam. Making rasam powder is easy, aromatic and handy too, it is a great appetiser and has many medical properties too. Rasam or Charu is a flavourful South Indian soup which can be sipped or serve mixing with rice. Rasam powder can also be used in making curries.



No need to roast the ingredients. Rasam powder can be prepared in bigger batches and can store them in an airtight container. Stays fresh up to 2 months time by keeping it in fridge.

You may also like Karam podi/Gunpowder, Coriander pickle, Tomato pickle, Spinach gunpowder, Zucchini pickle


Prep time: 1mins
Cooking time: 0mins
Cuisine: South Indian

Ingredients:

Dania/coriander seeds - 1 cup
Zeera seeds - 1/4 cup
Garlic pods - 6, medium
Dry red cilli - 2 or more
Pepper corns - 10to15
Turmeric powder - 1tsp

Method:

1.) Take all the ingredients to a blender and pulse it into fine powder.
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2.) Take the ground powder to a plate and let it sit and get dry for a while, about 10 mins.
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3.) Now Rasam powder is ready and whenever you want to make rasam,just take 3 tsps of rasam powder for making.
4.) Store it in air tight container and leave it in fridge until you consume it completely.

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