How to make Rasam Powder at Home| South Indian

Both Healthy and Delicious this spicy soup from South India. Made with tamarind juice, tomato, lentil, and rasam powder. Rasam is usually eaten along with papad before a meal, but you can enjoy it with rice too.

There are numerous of health benefits associated with drinking rasam but the primary role of it is to promote digestion along with preventing gas, constipation, acidity and diarrhea.

Rasam is also rich in various essential vitamins such as thiamin, folic acid, vitamin A, vitamin C, niacin, and riboflavin. These vitamins act as antioxidants and help in keeping the body healthy.

Nowadays Rasam powder can be bought from the retail store but there is no comparison of the fresh home-made ones if made in an authentic style. The recipe shared below is one such authentic one, with that delicious and distinct taste.

The main ingredients required to prepare the recipe are:-

To prepare rasam powder dry roast these ingredients on slow flame

Liked the recipe? Then go through the blog, I’m sure you are going to like other recipes too. And especially don’t forget to check the Indian Specials section. All the recipes are pure love<3 http://forkfulofhappiness.net/homemade-thandai-syrup/ http://forkfulofhappiness.net/khandvi/

Print Recipe

How to make Rasam Powder at Home| South Indian Style

Cuisine

indian

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

Ingredients

• 2 tsp oil
• 1/2 tsp Ghee
• 1 cup Coriander seeds
• 1 1/4 tbps Fenugreek seeds
• 1/2 cup cumin seeds
• 10-12 Red chillies stalks removed
• 15-20 curry leaves stems removed
• 1/2 tsp asafoetida
• 1 1/2 tbsps Peppercorns

Cuisine indian Prep Time 5 minutes Cook Time 15 minutes Passive Time 5 minutes Servings Ingredients 2 tsp oil 1/2 tsp Ghee 1 cup Coriander seeds 1 1/4 tbps Fenugreek seeds 1/2 cup cumin seeds 10-12 Red chillies stalks removed 15-20 curry leaves stems removed 1/2 tsp asafoetida 1 1/2 tbsps Peppercorns

Instructions

1. Dry roast the coriander, fenugreek and cumin seeds, each separately until deep brown on a low flame and set aside.

   
2. Heat the oil and add the red chillies into it. Now roast the chillies until crisp and bright red in colour. Remove from the oil and set aside.
3. Now similarly, roast the curry leaves in the oil until crisp and dark green. Remove from the oil and set it aside too.

   
4. Tear asafoetida into bits and roast it too for 10-15 seconds in the same oil. Remove from the oil and set it aside as well.
5. Now heat the ghee and roast the peppercorns into it until the aroma arises. Remove from the ghee and set aside.

   
6. Finally, grind all the ingredients into a fine powder and cool and store in an airtight container.