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.

Mysore Rasam Powder

Recipe for homemade South Indian spice powder to make delicious Rasam.

Author: Pavani

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Cook Time: 10

Total Time: 10

Course: sauces marinades

Cuisine: karnataka

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
1 tsp Turmeric

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Instructions

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.

Notes

Also linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 4'.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Comments

Sapana Behl

January 23, 2016 at 7:49 pm

That rasam powder sounds very flavorful.

alka

January 27, 2016 at 6:50 am

The Rasam Powder share is a useful one

Nalini's Kitchen

January 28, 2016 at 2:05 am

Nothing beats the flavor and freshness of homemade powders..Nice recipe.

Srividhya Gopalakrishnan

January 29, 2016 at 4:02 pm

Nice to have this powder at home. Very handy.

Suja Ilangovan

February 07, 2016 at 8:13 pm

Aromatic Rasam powder, Pavani. Mysore rasam is one of my fav 🙂

Mysore Rasam Powder

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