Friday, June 29, 2012

Rasam Powder

Rasam always has a special place in south indian meal.The measurement of spices is so important that even a slight variation may change the whole taste.My grandma always say "if u make 'the right-tasty' rasam,then u r a good cook",people in our place judge ones cooking by their rasam only :)!!Because it is tough to bring out the same right taste each time.This wonderful mix of spices is given by my grandmother,who is an expert in doing this.And here it comes...


1.Coriander seeds.......1 cup(heap)

2.Dry red chillies.........26 to 30(according to the spice level)

3.Black pepper.......1/4 cup

4.Cumin seeds.......1/4 cup

5.Thoor dhal.......1/4 cup

6.Mustard seeds..........2 tbsps


There are 2 ways of doing this.

First Method:

Simply dry all the ingredients together under the sun for 3 to 5 hours.Grind it well to a powder.

The other method:

During winter u wont get good sun light,or if u don have access to terrace,First method is not possible.The other method will help here.

Heat a Thick bottomed kadai on flame,First fry red chillies with few drops of oil.Switch off the flame.Put rest of the ingredients into the kadai and saute it for few times and let it cool down.Grind it to a semi-fine powder.

My grandma always says that rasam powder should not be a fine powder(her mother's tip)!!


  1. i always use mtr one.... now i can make at home...

  2. You have a wonderful collection of recipes here.

    Visit me at Meg's Delicious Adventures