Rasam Powder (South Indian Pepper-Tamarind Spice Mix)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesRasamPowderSouthIndianPepperTangySoupBaseFromScratch
Nutrition (per serving)
50Calories
2 gProtein
8 gCarbs
2 gFat
1 gSugar
500 mgSalt
Ingredients
- 100 g Toor dal
- 80 g Black peppercorns
- 60 g Cumin seeds
- 60 g Coriander seeds
- 10–15 Dried red chilies
- 10 g Fenugreek seeds
- 1 tsp Asafoetida
Method
- Dry roast each ingredient separately over low-medium heat until fragrant: toor dal (golden), peppercorns, cumin, coriander, chilies, fenugreek, asafoetida (last, 20 sec).
- Cool completely → grind all together to fine powder.
- Store in airtight jar in cool dry place up to 6 months.
- Use 2–3 tbsp per pot of rasam — peppery, tangy South Indian soup spice mix.
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