Left Continue shopping
Your Order

You have no items in your cart

Rasam Powder

Rasam Powder

● ¼ cup Chana Daal
● ¼ cup Toor Daal
● 1 tsp Coriander seeds
● 4 Dried Chillies
● ½ tsp Fenugreek seeds
● 1 tsp Cumin Seeds
● ¼-½ tsp whole Black Pepper corn
● 8-10 Curry leaves

1. In a medium sized pan, dry roastthe
Chana and Toor daal on a medium flame.
Ensure allthe ingredients are flatin the
pan to give an even roast
2. Stir the daal until golden brown. Ensure
to stir and lower the flame as needed.( Toor
daal cooks quicker than Chana daal due to its size)
3. Add Coriander seeds and dry Chillies
and roast until newly added ingredients
are aromatic. The Chillies should begin
to crisp a little.
4. Setthese ingredients aside in a bowl.
5. Next, using the same pan, dry roast
Fenugreek seeds until aromatic.
6. Add Black Peppercorn and Cumin seeds.
(Cumin turns aromatic very quickly.)
7. Transfer these ingredients into your
Rasam mixture bowl.
8. In the same pan, add the curry leaf and
roast until crisp, and add to the bowl.
9. Allow the ingredients to cool and grind to

You can increase quantities of any of these
ingredients to customize the flavor profile of
your Rasam powder.