Rasam powder adds the aroma and taste to the rasam always. So preparing rasam without rasam powder would not taste better at any cost. This is a traditional style of rasam powder which is prepared over decades in Coimbatore. Here is the recipe and once prepared can be stored in air tight containers for months.




Ingredients :

Pepper – 1/2 cup
Jeera/cumin seeds -1/3 cup
Toor dal -1/4 cup
Dry red chillies -8
Curry leaves -1/2 cup
Asafoetida -2 tbsp


Rasam powder



Method :

  1. Heat a thick pan/kadai and dry roast red chillies and curry leaves in medium flame for about 2-3 minutes and keep aside.
  2. Then in the same pan roast the other ingredients one by one (pepper,jeera,Toor dal,asafoetida ) for about 5 minutes maximum and keep aside.
  3. Spread around,allow it to cool down and grind to a fine powder using a blender.
  4. Store in an air tight container or in glass bottles and use a tsp when ever you prepare rasam.


Rasam powder


Note :
  • Do not roast with high flame, as they give out burnt smell.
  • Keep stirring continuously in low flame for the heat to spread around evenly.
  • I use the resin form of asafoetida called as katti perungayam in tamil (I cut them into small pieces and store). You can use powder also but adding resin form gives a vibrant aroma. You can try and feel once.
  • For more Rasam rasam recipes click below
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