Indian Rasam Masala Powder Recipe
Rasam Masala Powder Recipe is a spice mix used in the South Indian home everyday as rasam is made almost everyday. This spice mix is also referred to as Rasam masala / rasam pudi /rasam podi / Mensina Pudi or sarina pudi.
Ingredients
Ingredients for Rasam Masala Powder:
- Coriander seeds dhania – 1 cup
- Cumin seeds jeera – 3 tablespoons
- Black pepper seeds kali mirch – 1 table spoon
- Red chili lal mirch powder – 3 table spoons
- Mustard seeds rai – 1 1/2 teaspoon
- Fenugreek seeds methi – 1/2 teaspoon
- Turmeric powder haldi – 1 teaspoon
- Asafetida / hing – 1/2 teaspoon
- Curry leaves – 2 table spoons
Instructions
Making Rasam Powder:
- Dry roast all the items separately on low flame except turmeric and asafetida . Do not let the spices burn.
- Grind together with turmeric and asafetida to a fine powder.
- Store in an airtight jar.
- You can use this rasam powder as and when you want for up to one year.
Notes
Tips
- Keeping the ingredients in the hot sun for a couple of hours will reduce the roasting time. This is easily done if you live in a hot place like India.
- You may use dry red chilies instead of red chili powder if you wish.
- The final color of your rasam masala powder will depend on the quantity of chilies and black pepper added and the roasting of spices.
- Roast ingredients on low flame. Take care not to change color or burn while roasting.
- Store masala powder in an airtight bottle, preferably a glass bottle.
- Use dry spoon while taking out masala from the bottle. This will increase the shelf life on masala.
- Though you can store this masala for long time and use, making in small batches is better.