Rasam Powder Recipe (Rasam Podi)

Last Updated On: Mar 21, 2026 by Sharmilee J

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Rasam Powder is a spice blend used in Indian Cuisine for making rasam. This Homemade Rasam Powder is made using roasted lentils, spices and herbs. Rasam is a tangy and aromatic soup made with tamarind, tomatoes, along with other spices, herbs and rasam powder. Recipe included with step by step pictures and video.

Rasam powder is a traditional spice blend used in South Indian cuisine to prepare rasam. Rasam is a staple served as a part of a meal or as a soothing drink especially during the monsoon season or when someone is feeling under the weather. Rasam Powder is quick to make and very handy. We call it Rasam Podi in tamil.

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About Rasam Powder
Rasam Powder Ingredients
Rasam Powder Recipe Step by Step
Expert Tips
Serving and Storage
FAQS
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About Rasam Powder

Rasam Powder also called as Rasam Podi in tamil is very flavourful minus the loaded preservatives as in the store bought ones. It keeps well for more time when handled properly and is a handy ingredient for making rasam. The ingredients in rasam powder can vary depending upon our family preferences and this is the recipe passed on to me from my grandmother.

Homemade Rasam Powder is best as it is without any preservatives or any additives. Those days when I started cooking I used to buy rasam powder from a supermarket but it was too spicy and not so flavourful for our taste buds. So asked amma for the recipe and started making at home. After that no looking back at all it is always homemade rasam powder.

You can use this rasam powder for any type of rasam. Though I don't make rasam often I want to try many version of rasam recipes so keep watching for more flavours of rasam. Making rasam becomes a breeze with rasam powder in hand.

You can increase or increase the spices according to your preference. Store bought powders are always loaded with colors, additives, preservatives and is more spicy when compared to homemade so I always make and store my own batch.

Rasam Powder Ingredients

Coriander Seeds - Coriander seeds form the base of rasam powder with their mild, and warm flavor, giving volume to the spice mix.
Toor Dal - It gives a mild nuttiness when roasted and helps add a slight thickness and body to the rasam.
Pepper - brings a sharp heat and makes rasam easily digestible and helps with cold
Jeera - contribute an earthy, slightly bitter note that enhances digestion and adds depth to the overall flavour.
Dry Red Chillies - adds the main heat and deep red color, with their spice level varying depending on the type used.

Rasam Powder Recipe Step by Step

1.To a kadai - dry roast ½ cup toor dal along with ½ cup red chillies until golden brown.

2.Remove to a plate and set it aside.

3.Add ½ cup jeera(cumin seeds) and roast till slightly browned and aroma comes. Transfer to the same plate and set it aside.

4.Add ½ cup pepper corns roast it till it crackles. Transfer to the same plate and set it aside.

5.Then add 1 and ½ cups coriander seeds and roast till nice aroma comes. Transfer to the same plate and set it aside.

6.All the ingredients are roasted. Cool down completely.

7.Transfer to a mixer jar and grind it to a fine powder. Then spread it on a plate cool down completely then store in c lean dry jar.

So what are you waiting for? Make your batch of homemade rasam powder right away and enjoy ur flavourful rasam. And don't forget to tell me the feedback ok?

Expert Tips

Drying - You can even sundry it until crisp and powder it that is how my grandmother used to make. Amma says roasting the ingredients gives a nice aroma and increases shelf life too.
Roasting - Roast it in low medium flame, make sure not to burn the spices. No oil needed while roasting.
Texture - You can also grind rasam powder little more coarse.
Quantity - The above quantity makes around 3 cups and it lasts upto 6 months for us.
Cooling - Make sure to cool down completely before you grind. Then spread it on a plate cool down completely then store in clean dry jar.
Usage - You can even use this powder for making any vegetable curries if you like pepper jeera flavour.

Serving and Storage

Use it for rasam or even for some curries and stor fries. Rasam Powder keeps well for about 2 months in room temperature itself. If you want to store beyond that refrigerate it and it will keep well for up to a year.

FAQS

1.What is rasam powder made of?

Rasam powder is made from a blend of spices like coriander seeds, cumin seeds, black pepper, dried red chilies and toor dal. Each ingredient adds depth, heat, and aroma to the rasam.

1.Is rasam powder spicy?

It has a moderate level of spice from black pepper and red chilies, but you can reduce the quantity of chilies to make it milder.

2.Can I make rasam powder without roasting?

Roasting is important because it enhances the flavor and shelf life. Without roasting, the powder may taste raw and won't last long. You can sundry it too but shelf ife will be less.

3.How much rasam powder should I use for one serving?

Usually, 1 teaspoons is enough for 2 cups of rasam. You can adjust depending on how strong you want the flavour of the rasam to be.

5.Can I use rasam powder for other dishes?

Yes, it can be used in soups, curries, or even sprinkle it over stir-fried vegetables for extra flavor.

If you have any more questions about this Rasam Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Rasam Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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