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.
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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
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!
Sapana Behl
That rasam powder sounds very flavorful.
alka
The Rasam Powder share is a useful one
Nalini's Kitchen
Nothing beats the flavor and freshness of homemade powders..Nice recipe.
Srividhya Gopalakrishnan
Nice to have this powder at home. Very handy.
Suja Ilangovan
Aromatic Rasam powder, Pavani. Mysore rasam is one of my fav 🙂