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.
That rasam powder sounds very flavorful.
The Rasam Powder share is a useful one
Nothing beats the flavor and freshness of homemade powders..Nice recipe.
Nice to have this powder at home. Very handy.
Aromatic Rasam powder, Pavani. Mysore rasam is one of my fav 🙂