After the Sambar Powder, its imperative that I follow it up with Rasam Powder. Rasam ( chaaru/Saaru )will be soup for the rest of the world, although its not taken like one in the South. It forms part of the main course and is eaten mixed with rice. The consistency of the meal will be very liquidy and thats why its eaten with bare hands/fingers and not with spoon. The basic ingredient is mostly Tamarind and Rasam powder. My regular readers might have remembered that I am a lover of Sambar. And the same passion that I have for it is matched if not exceeded for Rasam by my better half!:)

There are many varieties of Rasam but most of them make use of this Rasam powder. This is my mother's recipe out and out and I have no hand in this ( yes! my tinkering habit has been laid to rest when it comes to such spice mixes!). I keep it the way as it is - and it is perfect. This is also another of very simple prep which hardly takes time and effort and large quantities can be ground in no time and that which last for a long while. Without further ado, here's the recipe

  • Cook time:
  • Prep time:
  • Yields: Makes 4-5 cups
  • 1 cup Toor Dal (Pigeon peas, tuvaar)
  • 3 cup Daniya (coriander seeds)
  • 1 cup Whole Black pepper (melagu)
  • 1/4 cup cumin
  • 1/4 cup Channa Dal ( Bangal Gram)
  • 2 cup Dried Red chillies

Dry roast all the above ingredients in a skillet until aromatic.


Take a completely dry food processor and grind the mixture into a powder.


Now store this in air tight container and whip up your Rasam preparation in a jiffy :) This lasts for months based on your usage.

Related Posts

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South Indian Sambar By DK on Aug 8, 2012
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Slow Cooker Dal Makhani By DK on Nov 17, 2016
Dal Makhani By DK on Feb 25, 2011

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By Dipavali Naik on Feb 11, 2014

Not tried any reciepe but plan to make pulihora rice : :) let you know soon

By CHRISTY on May 28, 2013

I love all your recipes. They are the best. I think they work the best the way as given by you. I find the taste differs (not for better)when I try the improvising suggestions that follow your recipes.So its best when they are faithfully followed,as I guess they are presented after tedious trials (and errors). I usually have almost no doubts as your recipes answers all the questions that come to any cooks mind. Keep up the good work as you continue to share your expertise with us.

By Divya Kudua on Nov 18, 2008

Home made rasam powder sounds like a great idea..I always grind fresh masala for making rasam..this one looks like a great alternative..;-)

By Medhaa on Nov 11, 2008

I loved these series youve posted this last week its so much fun and better to make these at home.

By Divya Vikram on Nov 8, 2008

Following your podi recipes everyday, after the sambar podi I came to ur blog expecting rasam podi yesterday..And here it is!

By rekhas kitchen on Nov 8, 2008

same pinch i also do the same i can imagen the aroma spread in u r full house when make this haaa

By PJ on Nov 8, 2008

DK,me too never change mom's version of spice mixes,worried that it might taste wrong if altered....

By Curry Leaf on Nov 8, 2008

Lovely and spicy,DK.I have not tried this at home

By G.Pavani on Nov 8, 2008

rasam pwd looks perfect...i too make rasam pwd...but i use to make with pepper n cumin

By Bhawana on Nov 8, 2008

as usual a very useful powder for me.

By Priya on Nov 8, 2008

I prepare them the same as u prepared, nothing will beat if rasam prepared with homemade rasam powder..great job..