Homemade rasam powders uses a blend of commonly available spices.These spices are meticulously roasted in oil & blended fine to make rasam powder. Using fresh spices from one’s own pantry to make the rasam powder is not only easy, but healthy too. No preservatives are added and you exactly know what went into the food .
When stored in air tight containers they last for months and can be used as & when required while making rasam’s/thin Indian soups.
Table of Contents
Homemade Rasam Powder|How to make
3
servings10
minutes20
minutes594
kcal30
minutesIngredients
1 cup 1 Coriander seeds
1/4 cup 1/4 Jeera/Cumin seeds
1 tbsp 1 Fenugreek seeds/Methi
30 30 Dry red Chilies Byadigi
1/2 tsp 1/2 Hing/Asaefoetida
8 8 -10 Curry leaves
3 tbsp 3 Coconut Oil
Directions
- Add 2 tbsp of coconut oil in a pan and fry the coriander, cumin & fenugreek seeds separately until golden brown & set aside. The spicy aroma will fill the air.
- Next in the same pan add another tbsp of oil & fry the red chilies & curry leaves. Set aside.
- Let all the fried ingredients cool to the room temperature & to this add the hing/asoefoetida when placed in the blender & blend into a fine powder.
- Store in air tight glass jars & use as required when you make rasam.
Notes
- If Byadgi chilies are not available, one can substitute with Kashmiri chilies
- Keep the powder away from moisture while storing it
Nutrition Facts
3 servings per container
- Amount Per ServingCalories594
- % Daily Value *
- Total Fat 55g 85%
- Saturated Fat 36g 180%
- Trans Fat g
- Sodium 28mg 2%
- Potassium 1014mg 29%
- Total Carbohydrate 45g 15%
- Dietary Fiber 34g 136%
- Protein 10g 20%
- Vitamin A 6%
- Vitamin C 215%
- Calcium 60%
- Iron 72%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sharing links below to my previously published rasam recipes for your interest.