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South indian style homemade Rasam powder

Rasam powder

South Indian style clear soup spice mix
Cook Time 40 mins
Total Time 40 mins
Course Preserves
Cuisine diabetic friendly, gluten free, Indian, Medicinal, South indian, Vegetarian


  • 100 grams split pigeon pea 0.5 cup
  • 40 grams turmeric
  • 250 grams coriander seeds 3 cups
  • 50 grams cumin seeds less than 1/3 cup
  • 50 grams Black pepper less than cup 1/3
  • 40 grams dry red chillies
  • 1 cup curryleaves loosely packed


  • Set a plate ready with turmeric placed in it.
  • Set a cast iron wok / kadai, on a low heat.
  • Dry roast the Split pigeon pea till golden brown. Remove and place it on the plate to cool.
  • 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
  • Roast the jeera and black pepper next. Place them in the same plate.
  • Dry roast the red chilies and follow the same.
  • Follow up with the curry leaves
  • Cool down and powder well.
  • Store the powder in a air tight container.


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.
Tried this recipe?Let us know how it was!