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.
Mysore Rasam Powder
- 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
- 1 tsp Turmeric
- Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.
- Heat oil and fry the red chilies.
- Grind all the ingredients together to a fine powder along with turmeric.
- Store in an airtight container and use as needed.