Go Back
rasam powder
Print Add to Collection

Rasam Powder

Ingredients

Instructions

  • In a saucepan over medium heat, add the coriander seeds and curry leaves. Heat the spices, stirring often, until aromatic - 30 seconds to 1 minute, then transfer the spices to a bowl. 
  • In the pan, add the toor dal and chana dal and heat, stirring often, until they turn a light brown. Transfer the mix to the plate with the coriander and curry leaves. 
  • Place the black peppercorns and cumin seeds in the same pan and heat, stirring often, both until aromatic - 30 seconds to 1 minute, then transfer to the plate with other spices. 
  • Add the Kashmiri chilies (or dried red chili of your choice) to the pan and heat them, stirring often, until aromatic.
  • Place all ingredients into a spice grinder (or use a mortar and pestle) and grind the spices into a fine powder. Use immediately, or place into an airtight jar for future use.