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Here’s the recipe for the Rasam powder I used in this Mysore Rasam. Like I said in that post, I don’t usually make spice powders from scratch. I know freshly homemade spice mixes add a lot of flavor to dishes but I get lazy to make them.

But when I saw this Mysore rasam in Dakshin cookbook by Chandra Padmanabhan, I was tempted to make the spice mix. Glad that I made it because this is one of the more flavorful rasam powder (I’m comparing it with the store-bought rasam powders).

The rasam powder can be stored in an airtight container for up to 2~3 months. 

Print Recipe
Mysore Rasam Powder Yum
Recipe for homemade South Indian spice powder to make delicious Rasam.
Mysore Rasam Powder
Cuisine karnataka
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 cup Coriander Seeds
  • 2 tbsps Black Peppercorns
  • 2 tbsps Cumin seeds
  • 2 tsps Fenugreek seeds
  • 10 ~ 15 Curry leaves
  • 1 cup chilies Dry red
  • tsps Oil
  • 1 tsp Turmeric
Cuisine karnataka
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 cup Coriander Seeds
  • 2 tbsps Black Peppercorns
  • 2 tbsps Cumin seeds
  • 2 tsps Fenugreek seeds
  • 10 ~ 15 Curry leaves
  • 1 cup chilies Dry red
  • tsps Oil
  • 1 tsp Turmeric
Mysore Rasam Powder
Instructions
  1. Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.
  2. Heat oil and fry the red chilies.
  3. Grind all the ingredients together to a fine powder along with turmeric.
  4. Store in an airtight container and use as needed.
Recipe Notes

Also linking this to Valli's 'Cooking from Cookbook ChallengeJanuary -- Week 4'.

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