Rasam Powder
A peppery, cumin-forward podi for thin, tangy South Indian rasam. Lighter on dal than sambar powder and sharper on the nose.
Prep 5 min · Cook 12 min · Total 17 min + 20 min cooling · Serves 40
Ingredients
To roast
- ½ cup Coriander seeds
- 12 Dried red chillies
- 2 tbsp Black peppercorns
- 2 tbsp Cumin seeds
- 1 tbsp Toor dal
- ½ tsp Fenugreek seeds (methi)
- 2 sprigs Curry leaves
To finish
- 1 tsp Turmeric
- ½ tsp Asafoetida
Method
- Roast the chillies and dal. Dry roast the red chillies over low heat until crisp, then lift them out. Roast the toor dal until golden and add it to the chillies.
- Roast the seeds. Roast the coriander, peppercorns, cumin and fenugreek over low heat, stirring, until the coriander darkens a little and the pepper starts to crackle.
- Curry leaves and finish. Add the curry leaves and roast until crisp. Turn off the heat, stir in the turmeric and asafoetida and tip everything onto the plate.
- Cool. Leave to cool completely so the powder grinds dry and fluffy.
- Grind and sieve. Grind to a slightly coarse powder; rasam powder is traditionally a touch grainier than sambar powder. Sieve out only the large husks and regrind them.
- Store. Keep in an airtight glass jar. Best within 2 months, as the pepper and cumin fade faster than coriander. Store in the fridge in hot, humid weather.
Tips
Use 1 1/2 to 2 tsp for a pot of rasam for four, stirred in once the tamarind water has lost its raw smell. A spoonful also lifts Miryala Rasam, Chepala Pulusu and plain tomato dal.