Rasam Powder Recipe : How to Make Rasam Powder at Home

For man south Indian people, Rasam is like a staple diet. It is one kind of healthy vegetable soup made from mixed veggies or any one specific ingredient along with various spices. Rasam is similar to the soup having diversity in taste and flavours. The core element of Rasam is the spice mix powder called as Rasam Powder. This Rasam Powder Recipe will help you to prepare spice mix for Rasam at home. This powder comes in handy when you are making various Rasam Recipes at home.

Rasam Powder

  • Author:
  • Recipe Category: Spices & Powders
  • Cuisine: Indian

Description: This Rasam Powder Recipe teaches to prepare spice mix for Rasam at home. This powder comes in handy when you are making various Rasam Recipes at home.

Rasam Powder Recipe

Let’s Learn how to make Rasam powder at home step by step.

Ingredients for Rasam Powder Recipe:

  • Cumin Seeds (Jeera) – 3 tsp.
  • Coriander Seeds (Dhania) – 2 tsp.
  • Fenugreek Seeds (Methi) – 1 tsp.
  • Black Peppercorns – 2 tsp.
  • Dry Red Chilli – 5 units
  • Pigeon Pea Lentils (Tuvar Dal) – 1/3 cup
  • Asafoetida (Hing) – ½ tsp.
  • Curry Leaves (Kadi Patta) – 30 leaves
  • Turmeric Powder (Haldi) – ½ tsp.
  • Oil – 1 tsp.

Note: You can increase the proportion of certain spices based on your personal preference.

Steps for Rasam Powder Recipe:

It is very simple and easy to make the Rasam Powder at home. Before you begin to prepare powder, you must clean and roast the whole spices. Then after they are cooled, you can grind them to the powder form.

Preparation for Rasam Powder:

Dry Roast the Spices:

  • Clean the cumin seeds and the coriander seeds.
  • Also, check the fenugreek seeds.
  • Break the dry red chillies and scan for impurities.
  • Remove and discard the seeds with dirt.
  • Take a frying pan and place it on the stove.
  • Heat the pan over the medium flame.
  • Take cumin seeds and dry roast them.
  • Roast them till they are brown and aromatic.
  • Turn off the flame and keep them aside on a plate.
  • Now take the pan and clean it with a dry cloth.
  • Add the coriander seeds and roast on low flame.
  • Stir and roast till they have become crisp.
  • Then switch off the flame and transfer seeds to plate.
  • Once again heat the pan and dry roast fenugreek seeds.
  • Roast till the Methi Seeds are brown in colour.
  • Now add the roasted fenugreek seeds to the plate.
  • Then take the black peppercorns in the pan.
  • Switch on the stove and roast the black peppercorns.
  • After they are roasted, transfer them to plate.
  • Clean the pan and add the broken red chillies.
  • Dry roast the deseeded red chillies on medium flame.
  • Once the red chillies are roasted, transfer them to plate.
  • Let these roasted spices in the plate cool down.

Note: Avoid the burning of the spices. Over roasting of Methi Seeds makes them bitter.

Saute the Lentils, Spices, and Herbs:

  • Now, you have to roast pigeon pea lentils.
  • Take a frying pan and add 1 tsp. oil.
  • Heat the oil over the medium flame.
  • When the oil is sufficiently hot, add lentils.
  • Saute the pigeon pea lentils till they are red.
  • Also, add the Curry leaves together in the pan.
  • Saute the curry leaves till they become crisp.
  • Now turn off the flame and set this mixture aside.
  • Wait for it to cool and come to room temperature.

Note: You can dry roast the lentils and curry leaves. Then mix the spice powders like Hing and Haldi with them.

Make the Rasam Powder:

  • Transfer all the dry roasted ingredients into a plate.
  • Let all these dry roasted ingredients cool down.
  • Now, take a mixer-grinder jar or coffee grinder.
  • Add all the roasted ingredients into the jar.
  • Now, add turmeric powder.
  • Also, add a pinch of asafoetida.
  • Grind them to get soft and fine powder.
  • Let the ground masala cool down.
  • Transfer the Rasam masala in the air-tight container.
  • Store it in cool and dry place.

And your Rasam Powder is ready for use.

Note: If your mixer is small in size, then you can grind the Rasam powder in different batches.

Additional Information:

  • Calories: 98 calories
  • Total Time: PT15M
  • Serves: 250 Grams
  • Date Published:

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This tangy flavoured spice powder is easy to make at home. The preparation of Rasam powder is very simple and it uses few handful of ingredients. You can add or skip some spices based on the availability in your local stores and market. The addition of fresh herbs is important but you can add the dry herbs or powdered herb as well. This homemade Rasam powder is also known as Rasam podi. It always better to prepare such spice mix at home. It’s healthy with no loaded preservatives.

This flavourful and fragrant Rasam powder can be made in bulk and stored for later use. If handled properly, it can last up to days. If you have Rasam powder in your kitchen, then you can make Rasam any day and anytime with just a breeze. This Rasam powder can be used in all the different types of flavourful Rasam Recipes. At home, you can make the Rasam powder with your unique and personalized touch. The Rasam Powder itself is very aromatic and when added to the dish makes it fragrant.

The Rasam powder can be made in so many different ways. You can experiment with the type and the proportion of each spice used. At times you can keep the same ingredient but try different ratio. The other times, you can change the spices and keep the same proportions. You can customize the Rasam powder recipe as per your choice of flavours. You can make it as its suits to your taste palates. The homemade Rasam powder smells very much homely and spread strong aroma all over the place. This Rasam powder is a bit spicy, tangy and tasty.


  • You can roast each spice different or together as well.
  • After grinding the Rasam Powder, sieve the powder once.
  • If you feel the need, then grind it once again.
  • Roasting the ingredients is optional but it gives a nice colour.
  • If you roast the spices, then you can increase the shelf life of Rasam powder.
  • Roasting the ingredients in oil is optional as well.
  • Every time you take the Rasam Powder from a jar, use the dry spoon.
  • If you pack this Rasam powder properly, then it can stay edible for many days even if stored in an airtight container.
  • You can dry the whole spices in the sun as well.
  • For the red colour texture, you can use Kashmiri red chillies.


This tangy Rasam Powder is used for making a variety of Rasam Recipes like Pineapple Rasam or Lemon Rasam. You can even use this powder for making any vegetable gravy or curry dishes.

If you are fond of the peppery flavour of the cumin, then you may add it to any dish as well. It can be added to various south Indian stews as well.

This Rasam Powder can also be substituted with the homemade Sambar. If ever you do not have Sambar powder while making Sambar at home, then you may add 1 tsp. of the Rasam powder. While making Sambar with the Rasam powder, add some extra Jeera.

If you are making Rasam for 3 to 4 people, then you must add 1 or ½ tsp. of the tangy Rasam powder.

Quick Tip:
  • Before you start grinding the spices, make sure they have cooled down completely.
  • For the faster making of Rasam powder, you can use the powder form of all spices.
  • If you are using powder of spices, then you must spin them once in a blender.
  • You can store the Rasam Powder in the fridge if you are making it in bulk.
  • Storing the Rasam powder in the fridge prevents the formation of bugs on the powder.
  • If you are using solid Hing, then you must roast it along with other ingredients.
  • If you are using Hing powder, then you add it in the last step of roasting.
  • Adding turmeric powder is optional. You can skip it.
  • You may also add roasted Chana Dal (Bengal Gram) in making of Rasam Powder.

As we know there are various ways in which you can prepare the Rasam Powder at home. For the Basic Rasam Powder Recipe, you would need only Tovar Dal, Black Peppercorns, Coriander Seeds, Cumin Seeds, Dry Red Chillies and the Asafoetida (Powder or Stick).  With these much ingredients, you can easily make the fabulous, flavourful, yummy and tasty Rasam powder.

But to make it more fragrant and aromatic you can consider adding few extra ingredients. You can give your Rasam a unique flavour and a strong aroma with the roasted Chana Dal. You may add Urad Dal as well in your Rasam. The addition of the lentils in the Rasam powder gives a little thick consistency to your Rasam. Fenugreek or Methi Seeds may taste a bit bitter but they are healthy. The also infuse their own taste and flavours to the Rasam Powder.

Adding the fenugreek seeds gives a unique aroma to the powder but you can skip adding them. Even the roasted curry leaves are optional. The fresh curry leaves give a different flavour than the roasted curry leaves. It is both healthy and tasty to add curry leaves in your Rasam powder but you can skip it as well.  The Rasam powder gets its colour mainly from the addition of the red chillies. For the lesser spice powder, you can use the Kashmiri red chilies, it gives both texture and taste to the Rasam powder. The black pepper cones give a good amount of heat to the Rasam powder.

There is an added advantage of making the Rasam powder at home. The first advantage of preparing the Rasam powder at home is that you can adjust the amount of spiciness. You may increase or decrease the amount of dry red chillies. So if you are making Rasam for the kids, then you can reduce the proportion of chilies in your Rasam powder. You may even skip adding the red chillies in making of your Rasam Powder. If you feel too much heat then you can also adjust with the proportion of black peppercorns. The freshly ground pepper and Jeera powder to give an extra flavour. You can vary their individual proportions to make it as suitable for your taste.