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