Can I double, triple, or quadruple the rasam powder recipe?

Yes absolutely! In fact, I often do so that I can have homemade rasam powder on hand so that the next time I make rasam I can make it quickly.

Does it matter if I toast spices?

Yes it does. Dry roasting the spices releases the essential oils in the spices and makes their flavors more pronounced, so please don't skip this step when making any spice blend.

How do I store the rasam powder?

It is best to store rasam powder in an airtight container in a dark space (like a kitchen cabinet) away from heat. All of these measures help keep the rasam powder fresh.

How long does rasam powder stay fresh?

You can keep rasam powder indefinitely and it won't go bad. However, once you make rasam powder it is most potent in the first year after grinding the spices.

Homemade Instant Rasam Powder

Description

Homemade rasam powder with fresh aromatic spices is so flavorful and helps create rasam instantly!

Ingredients

Scale

2.5 Tbs - Black Peppercorn (30g)
4 Tbs - Coriander Seeds (18g)
4 Tbs - Toor Dal (Pidgeon Peas) (60g)
2.5 Tbs - Cumin Seeds (24g)
5-7 - Dried Whole Red Chilis, stems removed
7-10 - Curry leaves
1/4 tsp - Hing

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Instructions

In a medium pan over medium heat dry roast the black peppercorn, coriander seeds, and toor dal for 2-3 minutes, making sure to periodically stir, until the coriander seeds and toor dal turn a golden brown. You may hear the coriander seeds pop which is also an indicator that they are toasted. Remove the spices and set aside.
Next, add the cumin seeds and dried whole chilis and dry roast for ~1 minute. These will toast faster than the previous spices. Look for the cumin to slightly darken and the chilis to release their natural oils, which will turn the exterior of the chilis from a matte to shiny red skin. Do not allow the chili skins to blacken as they will impart a bitter taste to your final powder. Remove the spices from the pan and set aside with the others.
Last but not least, dry roast the curry leaves, which should be fairly quick (<1 minute).
Allow all the spices to cool for 5 minutes and then add all of the toasted spices along with the asafetida to a spice grinder to grind the spices into a fine powder. Take care not to directly smell the spices when opening the spice grinder as the chilies can irritate your nose and eyes with direct contact. Allow the rasam powder to cool completely before storing in an airtight glass or plastic container. Ground spices are most potent and flavorful immediately after being made but can still pack a lot of flavor for up to a year after grinding when stored properly.

Notes

Be careful not to burn any of the spices or else it will impart a bitter taste to your rasam.
This rasam powder tastes great in my pineapple rasam recipe!

Cook Time: 10
Category: Spice Blends
Method: Stovetop
Cuisine: Indian

Keywords: Homemade Instant Rasam Powder