Homemade Rasam Powder Recipe | How To Make South Indian Rasam | Rasam Recipe using Rasam Powder

Homemade Rasam Powder Recipe | How To Make South Indian Rasam Recipe with step by step pictures. I started posting on Saturdays mainly to share some Kitchen Basics/Homemade/How to's recipes.  And For this week, I am sharing a simple and one of the must Ingredient in a South Indian Kitchen Pantry, Rasam Powder Recipe. I have shared almost 14 varieties of Rasam Recipes but haven't shared Rasam Powder Recipe.  I have been using Shakthi Masala Brand and was comfortable with it. But now-a-days I am not getting it here, tried few other brands and not satisfied with the taste and flavor. So decided to make it at home and also some of my readers requested for rasam powder and other Homemade spice powder recipes.
I got this recipe from my sister and tried it and was fully satisfied with the taste and flavor. Also the recipe doesn't involve ingredients in gram measurement just 1:1 tuvar dal:jeera-pepper ratio is enough. You can use any cup, tumbler or any desired size and make this flavorful Rasam Powder at home. Homemade spice powders are always special, fresh, very aromatic and free from artificial flavors and preservatives. Along with the Rasam Powder I am sharing the South Indian Rasam, simple and easy to make rasam using Rasam Powder.

Rasam Powder Recipe

Prep Time : 5 minutes | Cook Time : 15 -20 minutes

Recipe Category : Spice Powders

Ingredients

1. Tuvar Dal/Toor Dal/Thuvaram Paruppu   1 cup
2. Jeera/Cumin Seeds    1/2 cup
3. Pepper corns/Milagu   1/2 cup
4. Methis Seeds   1/2 tsp
5. Dry Red Chilli   3 or 4 no.

Method

• Heat a pan, add tuvar dal and dry roast it till nice golden brown in medium heat and keep aside.
• Then to the same pan add pepper corns and roast for a minute and transfer to a plate.

• And to the same pan add cumin seeds, dry roast for 1-2 minutes in low-medium heat, do not burn it.
• Then to the same pan dry roast red chilli and methi seeds till chilli turns crisp.
• Now allow all the ingredients to cool for a while, and grind it to a coarse powder.

• Then spread the ground rasam powder in a plate and let it cool for few more minutes.
• And then grind it in an air tight glass or stainless steel container.

Notes:
I used a small dipping bowl to measure the ingredients, you can use any cup or bowl or even standard measurement cups.
For any 1 cup tuvar dal 1 cup of jeera&pepper together. Always add equal portion of jeera &  pepper.
If you have curry leaves in hand you can also dry roast 1-2 sprigs of leaves and grind along with other ingredients. For any cup of measurement add up to 5 or 6 red chilli is enough since spiciness is not important. It is added for mild spice and flavor. Pepper corns is important.

South Indian Rasam | Simple Rasam Recipe
Now lets see how to make South Indian Rasam Recipe. I had some left over cooked dal so I used it in the rasam, but you can make rasam without tuvar dal also.

South Indian Rasam Recipe

Prep Time :  10 minutes | Cook Time :  20 minutes

Recipe Category : side dish

Serves  6-7

Ingredients

1. Tomato   2 medium 
2. Tamarind Paste   1/2 tbsp(dissolved in 1/4 cup water)
3. Rasam Powder    2 -3 tsp
4. Cilantro   6 or7 stems
5. Curry leaves 1 sprig
6. Turmeric Powder    1/4 tsp
7. Tuvar dal,cooked n mashed   1/4 cup,optional
8. Salt to taste

To Temper

1. Oil or ghee    1 tsp
2. Mustard seeds   1/2 tsp
3. Dry Red chili  1 no.
4. Curry leaves   few
5. Hing/Asafoetida   1/4 tsp

Method

• Wash and chop tomatoes and crush it nicely using hand or blend it in a blender.

• In a sauce pan, add tuvar dal, mashed tomato, tamarind water, rasam powder, salt, turmeric powder and 1/2-3/4 cup water or add to desired taste and stir well.

• Then add some fresh curry leaves and cilantro and cover the sauce pan with lid and cook in medium heat.

• After 7-8 minutes, the rasam will turn frothy and now open the lid and wait till it starts boiling, do not let it to boil.
• Mean while heat oil or ghee in a tempering pan, add the tempering ingredients one by one and fry well and keep ready.

• Once it started foamy and boiling add the tempering ingredients, some more cilantro leaves with tender stem and turn the heat to low and close it with lid and simmer for 2 more minutes.
• And then switch off the stove and let it rest for another 5 to 10 minutes.
• After that rasam is ready to serve. Serve piping hot rasam with plain rice.

Variation
For Paruppu Rasam : To the same rasam, you can skip tamarind juice make and make it as a paruppu rasam with dal and tomatoes alone.
For Tomato Rasam : Skip dal and use 1 more extra tomato and follow the rest of the steps and make Tomato Rasam.
For Lemon Rasam : Skip Tamarind juice, and to the above recipe add 1/2 of a lemon juice in the end, when it starts boiling add lemon juice and simmer for few minutes and turn off the stove.
You can also make tempering first and add rest of the ingredients and cook till done.

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