Key facts
| Hindi name | Rasam podi |
|---|---|
| From | South India |
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 30 g Coriander seed
- 12 g Black pepper
- 10 g Cumin
- 10 g Dried red chillies
- 5 g Split chickpeas (for tempering)
- 2 g Curry leaves
- 2 g Turmeric (powder)
Method
- Dry-roast everything except the turmeric until fragrant.
- Cool and grind coarsely.
Keeps three months.
- Pepper rasam is a home remedy for colds in South Indian households.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in rasam powder?
Coriander seed, black pepper, cumin, dried red chillies, split chickpeas (for tempering), curry leaves, turmeric.
How long does homemade rasam powder keep?
Keeps three months.
How do I use rasam powder?
Added to rasam with tamarind and tomato.
Made Rasam powder? Rate the recipe.
Tips from travellers
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Questions from readers
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