Rasam Masala Powder Recipe

5 from 1 vote
Jump to Recipe Print Recipe

Embark on a flavorful journey with my rasam masala powder recipe, a delightful blend of aromatic spices that will elevate your culinary creations.

This essential South Indian spice mix adds a burst of rich, savory notes to your rasam, a traditional soup-like dish.

Join me as I guide you through the art of crafting this spice blend that will undoubtedly become a staple in your kitchen.

Get ready to infuse your dishes with the authentic taste of homemade rasam masala powder!

Rasam Masala Powder

KEY TAKEAWAYS

  • Rasam masala powder is a must-have in South Indian kitchens, adding depth and warmth to a variety of dishes.
  • The blend of roasted spices creates an aromatic symphony that elevates the flavors of traditional soups, curries, and more.
  • Beyond Rasam, this spice mix is a versatile ingredient, enhancing the taste of sambhar, vegetable curries, rice dishes, and even chutneys.
  • Crafting your rasam masala powder ensures a touch of homemade love, surpassing the store-bought alternatives in authenticity and flavor.
  • Making rasam masala powder in small batches allows for better control, ensuring a potent and flavorful spice mix that can transform your culinary creations.

How to Make Rasam Masala Powder? (Step by Step Guide with Images)

Step 1: Take a round bottom wok and heat it on a low flame on your gas stove to roast each of the ingredients to make rasam masala powder separately.

Heating wok

(Expert tip: You can use a frying pan instead, if you do not have a round bottom wok. Make sure that you heat the pan in a low flame).

Step 2: When the wok is hot enough, put 4 tbsp of split pigeon peas (toor dal) in it.

Putting 4 tbsp of split pigeon peas (toor dal) in

Step 3: Stir it continuously for about a couple of minutes.

Stirring it

(Expert tip: Notice the change in color indicating that the dal is roasted nicely. Transfer it in a plate).

Step 4: Then, add 3 tbsp of coriander seeds in the wok.

Adding 3 tbsp of coriander seeds in the wok

Step 5: Stir them continuously.

Stirring them continuously

Step 6: When they are roasted nicely, as indicated by their slight change in color and the aroma it emits, Transfer the coriander seeds to the plate.

Coriander seeds color changing

(Expert tip: You may stop roasting and transfer the coriander seeds to the plate when they start to crackle as well).

Step 7: Now, add 2.5 tbsp of black pepper in the hot wok. Stir them as well and transfer them to the plate when they are roasted nicely.

Adding 2.5 tbsp of black pepper in the hot wok

(Expert tip: If you want your rasam masala powder to be spicier, you may add a little more of black pepper corns).

Step 8: Then, add 2 tbsp of cumin seeds in the wok. Stir them and transfer them to the plate when done in the same way as you did with the other spices.

Adding 2 tbsp of cumin seeds in the wok

(Expert tip: The cumin seeds will start crackling and changing their color after a minute or so).

Step 9: Now, follow the same process to dry roast 1 tbsp of fenugreek seeds in the same wok and transfer them to the plate when done.

Dry roasting 1 tbsp of fenugreek seeds

Step 10: Then add 10 to 12 pieces of dry red chilies in the pan.

Adding 10 to 12 pieces of dry red chilies

(Expert tip: If you want your rasam to be hot, you may increase the number of red chilies).

Step 11: Transfer them to the plate when they are roasted nicely and become slightly puffy.

Red chilies dry roasted

Step 12: Finally, add ¼ cup of fresh curry leaves in the wok.

Adding ¼ cup of fresh curry leaves in the wok

Step 13: Stir them for about a minute so that they lose all their moisture and become dry. Transfer them to the plate.

Stirring them

Step 14: Check that all the spices in the plate are cool enough.

Checking that all the spices in the plate are cool enough

Step 15: Now, take a grinder and transfer the ingredients to it and add the rest of the powdered spices.

Taking a grinder and transferring the ingredients to it

Step 16: In the grinder, first add ½ tsp of turmeric power to the ingredients.

Adding ½ tsp of turmeric power to the ingredients

(Expert tip: You may skip adding turmeric power at this point if you prefer adding it in the rasam itself while cooking it).

Step 17: Follow it with 1 tsp of asafetida powder.

You May Also Like:  Jaljeera Masala Powder Recipe

Adding 1 tsp of asafetida powder

(Expert tip: If you are using asafetida in its powder form, add it at this point. If you use solid pieces, you will have to roast them separately and grind it in the grinder along with the other spices).

Step 18: Finally, add 1 tsp of regular table salt to the spices in the grinder.

Adding 1 tsp of regular table salt

(Expert tip: Do not add too much of salt at this point. Remember, you will also need to add salt while making the rasam. If you add more of salt to the rasam masala powder itself, you will not be able to take it away or reduce the saltiness).

Step 19: Now, grind the spices to get a fine powder.

Grinding the spices to get a fine powder

(Expert tip: Do not grind the spices at one go. Grinding them in short intervals will prevent heat buildup and clumping).

Step 20: Mix it and break the clumps, if any, with a spoon. Check the coarseness of the powder.

Checking the coarseness of the powder

(Expert tip: If you want a finer and smoother texture of the masala powder, grind it for one more time).

Step 21: Transfer the ground spices from the grinder to a bowl and your flavorful rasam masala powder is ready to be used.

Rasam masala powder is ready

Pro Tips for Making Rasam Masala Powder

Low and Slow Roasting: Take your time while roasting each ingredient on a low flame. This ensures they release their flavors without burning.

Color Clues: Keep an eye on the color changes during roasting. The dal should turn golden, coriander seeds and black pepper should slightly change color, and cumin seeds may crackle when ready.

Customize the Heat: Adjust the spiciness by adding more black pepper if you prefer a kick in your Rasam Masala Powder.

Mindful Curry Leaves: Dry out fresh curry leaves thoroughly to avoid any moisture in the final blend. Dry leaves ensure a longer shelf life for your spice mix.

Cool Before Grinding: Let all the roasted spices cool down before transferring them to the grinder. Grinding when they’re cool prevents clumping and enhances the texture of your powder.

Intervals for Grinding: Grind the spices in short intervals to prevent heat buildup, ensuring a fine and consistent powder.

Rasam Masala Powder Storing Tips

Cool and Dry Storage: Store your homemade rasam masala powder in a cool, dry place. Moisture is its enemy, so keep it away from heat and humidity.

Airtight Containers: Transfer the spice blend to airtight containers or jars to prevent air and moisture from sneaking in. This helps maintain its potency and flavor.

Avoid Direct Sunlight: Shield your rasam masala powder from direct sunlight. Store it in a dark cabinet or a pantry to preserve its vibrant flavors.

Use Dry Spoons: When scooping out the masala, use a dry spoon to prevent introducing moisture into the container. This small practice extends the shelf life of your spice blend.

How Does Rasam Masala Powder Taste?

Warm and Earthy: The combination of roasted spices imparts a warmth to the masala, creating a comforting and earthy undertone that defines the essence of rasam.

Slightly Peppery: The presence of black pepper adds a subtle but distinctive peppery kick, contributing to the masala’s character and enhancing the overall flavor profile.

Aromatic and Fragrant: The aromatic blend of coriander seeds, cumin, and curry leaves gives the rasam masala powder a fragrant quality, elevating the olfactory experience of your dishes.

Balanced Depth: The careful balance of turmeric and asafetida brings a balanced depth to the masala, ensuring that no single flavor dominates, but rather, they harmonize seamlessly.

Mildly Spiced: While customizable for those who enjoy more heat, the default recipe provides a mildly spiced profile, making it versatile for various culinary applications.

Robust and Nutty: The toor dal, after a thorough roast, contributes to a robust and nutty undertone, adding depth to the masala’s flavor profile.

Hint of Bitterness: Fenugreek seeds bring a subtle bitterness that, when balanced correctly, enhances the overall taste, providing a nuanced layer to the Rasam Masala Powder.

Warm Citrus Notes: The presence of fresh curry leaves introduces warm citrusy notes, creating a refreshing and bright element in the masala, complementing the other spices.

Subtly Tangy: The amalgamation of all spices results in a subtly tangy undertone, a characteristic that defines traditional rasam and makes it a versatile addition to various dishes.

Rasam Masala Powder Featured Image

Rasam Masala Powder Alternatives

Though rasam masala powder has a unique flavor and taste, you may experiment with these alternatives to discover unique twists and flavors, if you run out of the specific powder.

You May Also Like:  Cardamom Powder Recipe | Elaichi Powder

These alternatives may have varying names, but they aim to capture the essence of rasam masala powder, allowing for flexibility in your culinary endeavors.

Sambar Masala Powder: With a similar South Indian origin, sambar masala powder shares common ground with rasam masala powder, featuring a blend of spices that adds depth and flavor to various dishes.

Garam Masala Powder: While not identical, garam masala powder brings warmth and complexity, incorporating spices like coriander, cumin, and black pepper, offering a rich flavor profile reminiscent of rasam masala powder.

Chaat Masala Powder: A tangy alternative, chaat masala powder, with its mix of amchur (dried mango powder), cumin, and coriander, introduces a unique zing that can complement rasam in certain culinary applications.

Dhaniya Jeera Powder: The combination of coriander (dhaniya) and cumin (jeera) in this spice blend provides a familiar taste profile, making it a suitable alternative for certain rasam recipes.

Curry Powder: While not traditionally South Indian, curry powder, with its mix of various spices, can be a versatile substitute, bringing a complex flavor to dishes, akin to the depth found in rasam masala powder.

Puli Kulambu Powder: In certain regions, a spice mix called puli kulambu powder is used, offering flavors that align with rasam masala powder, especially when creating tangy and tamarind-based dishes.

What Dishes Can Rasam Masala Powder be Used in?

Rasam (Traditional South Indian Soup): The obvious choice! rasam masala powder is the heart of this tangy, spiced soup, giving it the authentic South Indian touch.

Sambhar (Lentil-Based Vegetable Stew): Enhance the depth of sambhar by incorporating rasam masala powder, bringing a harmonious blend of spices to this popular South Indian dish.

Puli Kulambu (Tamarind-Based Curry): Elevate the tanginess of puli kulambu with rasam masala powder, creating a flavorful curry that pairs well with rice.

Rasam Rice: Mix a pinch of rasam masala powder with steamed rice, ghee, and a side of papad for a quick and comforting meal.

Vegetable Curries: Add a teaspoon of rasam masala powder to your vegetable curries for an extra layer of warmth and spice.

Dal Tadka: Infuse the tempering of your dal tadka with rasam masala powder to introduce a unique South Indian twist to this classic lentil dish.

Tomato Rice: Sprinkle rasam masala powder while preparing tomato rice to impart a delightful South Indian aroma and flavor.

Chutneys and Dips: Experiment by adding a pinch of rasam masala powder to your coconut chutney or yogurt-based dips for a surprising kick.

Stir-Fried Vegetables: Give a South Indian touch to stir-fried vegetables by incorporating rasam masala powder, creating a fusion of flavors.

Spicy Gravies: Use rasam masala powder in various spicy gravies to intensify the taste and add a South Indian flair to your curries.

Recipe Card

Rasam Masala Powder Featured Image

Rasam Masala Powder

By Mita Mondal
Rasam Masala Powder is a special mix of spices used in South Indian cooking to add delicious flavors to dishes like rasam, a traditional soup. It's made by roasting ingredients like split pigeon peas, coriander seeds, black pepper, and more
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 15
Calories 29 kcal

Ingredients
  

  • 4 tbsp Split pigeon peas (toor dal)
  • 3 tbsp Coriander seeds
  • tbsp Black pepper
  • 2 tbsp Cumin seeds
  • 1 tbsp Fenugreek seeds
  • 10 pieces Dry red chilies (without stem)
  • ¼ cup Fresh curry leaves
  • 1 tsp Turmeric powder
  • 1 tsp Asafetida powder
  • 1 tsp Table salt

Instructions
 

  • Heat a pan on low flame (a round bottom wok or frying pan works). We'll roast each ingredient separately to make the masala powder.
  • Put 4 tbsp of split pigeon peas (toor dal) into the heated pan.
  • Stir continuously for a couple of minutes until the dal changes color and gets roasted. Then transfer it to a plate.
  • Add 3 tbsp of coriander seeds to the pan and keep stirring.
  • Roast the coriander seeds until they slightly change color and emit a fragrant aroma. Transfer them to the plate.
  • Now, add 2.5 tbsp of black pepper to the hot pan. Stir and roast until nicely done, then transfer to the plate.
  • Put 2 tbsp of cumin seeds into the pan and follow the same process—roast until they start crackling and change color. Transfer to the plate.
  • Dry roast 1 tbsp of fenugreek seeds in the same pan and move them to the plate once done.
  • Add 10-12 dry red chilies to the pan. Roast until they puff up and get nicely roasted, then transfer to the plate.
  • Finally, add ¼ cup of fresh curry leaves to the pan. Stir them until dry, then transfer to the plate.
  • Once all the roasted spices on the plate are cool, transfer them to a grinder.
  • Add powdered spices to the grinder—start with ½ tsp of turmeric powder, 1 tsp of asafetida powder, and 1 tsp of regular table salt.
  • Grind the spices into a fine powder, doing it in short intervals to prevent clumping.
  • Check the coarseness and consistency of the powder. For a finer texture, grind it a bit more.
  • Transfer the ground spices from the grinder to a bowl. Your flavorful rasam masala powder is now ready to be used in your cooking!
Subscribe to My YouTube Channel Mitar Cooking!

Notes

Roasting Technique: Roast each ingredient individually on a low flame to bring out their unique flavors. This step is crucial as it intensifies the aroma and taste of the spices. Take care not to burn them; watch for color changes and aromatic fragrance as indicators of proper roasting.
Choice of Pan: While a round bottom wok is traditionally used, a frying pan works just as well. Ensure the pan is heated on a low flame to avoid burning the spices. The goal is to dry roast, not fry, the spices.
Monitoring the Roasting: Stir continuously while roasting to evenly distribute the heat and prevent burning. The change in color and the pleasant aroma released are signals that the spices are properly roasted.
Cooling Phase: Allow the roasted spices to cool completely before grinding them. Grinding while the spices are warm can result in clumping and affect the powder's texture.
Grinding Tips: Grind the cooled spices in short intervals to prevent the grinder from overheating and to achieve a fine powder consistency. Periodically check the coarseness of the powder during grinding.
Powder Ingredients: The recipe includes powdered spices like turmeric, asafetida, and salt to be added during grinding. These ingredients enhance the flavor profile of the masala powder.
Salt Consideration: Be cautious while adding salt; it's better to add a minimal amount during grinding. You can adjust the salt quantity later while using the masala powder in dishes.
Customization: Feel free to adjust the quantity of red chilies and black pepper according to your spice preferences. Add more for extra heat or reduce for a milder flavor.
Storage Instructions: After preparing the Rasam Masala Powder, store it in an airtight container placed in a cool, dry, and dark place. Keep it away from moisture and direct sunlight to maintain its aroma and potency.
Usage: This versatile spice blend can be used in various dishes beyond rasam, including sambhar, vegetable curries, soups, rice dishes, and even chutneys. Start with smaller quantities while experimenting in different recipes to gauge the right amount required for your taste.
Following these recipe notes will ensure the creation of flavorful and aromatic Rasam Masala Powder that can be a delightful addition to your culinary repertoire.

Nutrition Info (Estimation Only)

Nutrition Facts
Rasam Masala Powder
Amount per Serving
Calories
 
29
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Sodium
 
1169
mg
51
%
Potassium
 
50
mg
1
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
 
0.4
g
0
%
Protein
 
2
g
4
%
Vitamin A
 
486
IU
10
%
Vitamin C
 
158
mg
192
%
Calcium
 
53
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

In conclusion, embrace the aromatic journey of homemade rasam masala powder to infuse your dishes with the rich flavors of South India.

You May Also Like:  Rajma Masala Powder Recipe

Elevate your culinary adventures with this essential spice blend, creating authentic and delightful meals in the comfort of your kitchen.

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




0 Comments
Inline Feedbacks
View all comments
Scroll to Top