Instant Rasam Powder (Rasam Podi)
This instant Rasam powder aka Rasam Podi is a flavor-packed and aromatic homemade spice mix that comes together in just around 10 minutes, with a few Indian pantry staples.
Making Rasam rice has now become SO easy, now that I have this Masala blend handy.
Spices and seasonings play a crucial role in Indian cooking. There are quite a few spice mixes I like to make from scratch- the classic chaat masala seasoning and garam masala powder, for example.
The idea behind making these on my own is to have them handy. It becomes so easy to whip up a quick meal when I have these ready in my pantry. And that was exactly what I had in mind when I thought of making this instant Rasam powder.
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What's So Great About the Recipe?
This instant Rasam powder recipe is perfect for beginners. You'll need just a few ingredients and minutes in the kitchen to make a batch of this spice mix, which you can use for months- just like my favorite homemade Tajin seasoning.
Best of all, it's naturally gluten free and you can customize and adjust the ingredients to suit your taste preferences.
Recipe Ingredients
Dals: I used a mix of Chana Dal (split chickpeas) and Toor Dal (pigeon peas). These will be the base for the Rasam powder.
Whole spices: You'll need just the classics- cumin seeds, coriander seeds, fenugreek seeds and black peppercorns.
Dried red chilies: For the heat and for a pop of color.
Turmeric: Another classic Indian spice. Again, used for color and flavor.
Asafoetida: For that pungent flavor and aroma.
Curry leaves: A staple in South Indian cooking.
See recipe card for quantities.
Substitutions & Variations
- I used very little dried red chilies here. You can increase the amount you're using if you prefer that deeper, orange-red color.
- To spice up this Rasam Podi, increase the amount of black peppercorns you're adding.
- You can also use spicy dried red chilies if you prefer a hotter flavor. I used these for my Schezwan potatoes and they turned out super spicy- just the way I like!
How to Make Instant Rasam Powder
Step 1: In a pan over medium heat, dry roast the dals, coriander seeds and dry red chilies.
Step 2: Once they turn slightly aromatic, add the other seeds and curry leaves and continue roasting them until they're aromatic.
Step 3: Take the pan off heat and once everything has cooled down, transfer to a blender jar. Add the asafoetida and turmeric too.
Step 4: Blitz everything for a few minutes until you get a fine powder.
💭Top Tip
Make sure you allow the roasted spices to cool down completely before you blitz them. This will ensure you get a fine powder, and not a mixture that's clumped together.
How to Store Leftover Rasam Powder
Store the leftover Rasam Podi in an airtight jar or container for up to 3 months at room temperature. I would recommend storing it in a cool and dry place, away from direct sunlight.
You can also refrigerate it if you want to. Just make sure you use a clean, dry spoon to spoon it out every time you're using it.
Tips & Tricks to Nail the Recipe
- Make sure you keep the heat low while roasting the spices. You don't want them to burn.
- Depending on your personal preference, you can grind the mixture into a smooth powder (like I did with my Peri Peri seasoning) or keep it slightly chunky (like my Egyptian Dukkah).
- You can also sieve the mixture through a fine mesh sieve if you want that smooth texture.
- Also keep stirring frequently while the spices are roasting- that way, they'll become nice and toasty on all sides.
- You can also choose to roast all the spices and dals separately, one at a time if you want to.
- Use any good quality non-stick pan to roast the spices.
How to Use Rasam Powder
You can use this flavor-packed Rasam powder to make your own Rasam in just a few minutes. It's the perfect replacement for those store-bought, packaged versions which may taste great, but aren't the best for you.
Simply combine the Rasam powder with lots of water, chopped tomatoes, tamarind pulp and a simple tempering. Bring this to a boil and season to your liking. You can team up the Rasam with some steamed rice, a dry vegetable curry like Air Fryer Bhindi Masala, some Masala Papad and Kachumber salad on the side and a nice mango Shrikhand to finish it all up.
You can also sprinkle this over your homemade millet dosas (or regular dosas) for that matter.
Recipe FAQs
Yes, you can! I would recommend using the dal though- it is what lends some thickness (and flavor) to the soupy Rasam.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this instant Rasam powder or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Instant Rasam Powder (Rasam Podi)
Ingredients
- 2 tablespoon pigeon peas
- 2 tablespoon split chickpeas
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 2-3 dried red chilies
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric
- ½ teaspoon asafoetida
- 1 teaspoon curry leaves
Instructions
- In a pan over medium heat, dry roast the dals, coriander seeds and dry red chilies.
- Once they turn slightly aromatic, add the other seeds and curry leaves and continue roasting them until they're aromatic.
- Take the pan off heat and once everything has cooled down, transfer to a blender jar. Add the asafoetida and turmeric too.
- Blitz everything for a few minutes until you get a fine powder.
Notes
- Make sure you keep the heat low while roasting the spices. You don't want them to burn.
- Depending on your personal preference, you can grind the mixture into a smooth powder (like I did with my Peri Peri seasoning) or keep it slightly chunky (like my Egyptian Dukkah).
- You can also sieve the mixture through a fine mesh sieve if you want that smooth texture.
- Also keep stirring frequently while the spices are roasting- that way, they'll become nice and toasty on all sides.
- You can also choose to roast all the spices and dals separately, one at a time if you want to.
- Use any good quality non-stick pan to roast the spices.
- Make sure you allow the roasted spices to cool down completely before you blitz them. This will ensure you get a fine powder, and not a mixture that's clumped together.
