Rasam Powder

Homemade Rasam Powder

Total time: 15 mins | Makes: 1 cup


I don’t usually make rasam powder at home, there is only one reason I’m lazy to roast it and grind it. So, I end up making rasam with sambar powder or store brought rasam powder (MTR mostly). But once out of blue moon I would remember the rasam made by my mom using homemade podi and ask her for the recipe (I call her every time for the recipe). This time I decided to make a note of it and share it in my blog. So that it would stay here and I can refer it anytime I want. When I called my mom this time for recipe she gave me a different recipe which she got it from my cousin’s grandmother. I finally got time to grind the powder and prepare the rasam today. It was tasting great. As I said in my paruppu rasam post each podi adds a different flavor to the rasam! After all anyone can be satisfied with a simple rasam after a long tiring day or to make you bounce back from your sickness. I’ll be sharing the other version of rasam powder in my upcoming posts.


Red Chillies – 1 cup
Dhaniya/Coriander seeds – 3/4 cup
Milagu/Peppercorns – 1 tbsp
Jeera – 1 tbsp
Curry leaves – 1 handful


  1. Dry roast all the ingredients together in a pan until jeera starts changing color.
  2. Allow it to cool completely and grind coarsely.
  3. Store in an air tight container. It stays fresh for up to one month.


  1. Grinding powder coarsely give very clear rasam.
  2. Always use a dry spoon in order to maintain the freshness of the podi.

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