Rasam powder
South Indian style clear soup spice mix
Cook Time
Cook Time
  1. Set a plate ready with turmeric placed in it.
  2. Set a cast iron wok / kadai, on a low heat.
  3. Dry roast the Split pigeon pea till golden brown. Remove and place it on the plate to cool.
  4. Add the coriander seeds next and Dry roast till smoky and a lovely aroma is released. Be careful not to burn. Place it on the plate atop of the spices also placed in the plate
  5. Roast the jeera and black pepper next. Place them in the same plate.
  6. Dry roast the red chilies and follow the same.
  7. Follow up with the curry leaves
  8. Cool down and powder well.
  9. Store the powder in a air tight container.
Recipe Notes

You can choose to use turmeric powder as some spice mill may not be strong to powder the dry turmeric root.

The curry leaves can be taken off if you are adding fresh, but I find it most convenient to have all in one.

For rasam for 4 people we need around one tbsp of rasam powder.