Rasam Powder is a quick, flavorful spice mix specially crafted for those who want bold South Indian flavors without a complex process. It is known as instant rasam masala or easy rasam podi, this homemade blend combines aromatic spices, lentils, and herbs to deliver the essence of traditional rasam in minutes.
Perfect for solo cooking or busy weekdays, this versatile mix makes preparing rasam effortless, just add it to hot water with some tamarind or tomatoes for a comforting, tangy broth. Ideal for bachelors, students, or beginners, this spicy rasam spice blend brings warmth, depth, and a homemade touch to every bowl.
Rasam Powder
Rasam powder is one of the most requested recipe in yummy tummy. I don't usually make rasam powder, I use a combination of spices and make rasam at home. So i kind of postponed the recipe. Amma also don't use rasam powder much, but she makes them every now and then.
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This is my Perimma's version of rasam powder. Her rasam always tasted unique and different. When she told me the recipe, i was quite surprised hearing the addition of jaggery. But i know it is not weird because even i add little sugar or jaggery when i make rasam, it balances the taste.
She told this is a bachelor rasam powder, because she used to make this for my brothers when they go abroad. And it is a no fail recipe too. So couple days back she came home and we decided to try this powder. I took pictures as she made this and the next day i made rasam out of it and it was truly delicious. the rasam was very clear and totally yummy. Will share that rasam recipe soon as well.
About Rasam Powder Recipe
Rasam Powder is a no-fuss, homemade spice mix that transforms simple meals into something soul-satisfying. I first made this when I was living alone during college, one spoonful of rasam made me feel like home wasn’t so far away.
This DIY rasam powder is a budget-friendly option for students and solo cooks who want to enjoy authentic South Indian flavors without the hassle. It’s shelf-stable, quick to use, and packed with depth from roasted spices and herbs.
Whether you're craving instant rasam for rice, spicy South Indian soup, or a warming rasam broth, this mix is your shortcut to comfort and flavor.
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Why this recipe work?
Balanced Blend of Spices: The carefully roasted combination of lentils, dried chillies, pepper, and seeds creates a perfect harmony of heat, aroma, and earthiness.
Adds Depth and Complexity: The inclusion of curry leaves and asafoetida brings traditional South Indian flavors that elevate the rasam’s taste beyond basic spice mixes.
Why I love this recipe - No need to measure out multiple spices every time; having this ready-made mix makes cooking hassle-free, especially on busy days. It’s economical to make in bulk and lasts for weeks, so I always have a flavorful option ready to go. Every time I use it, I’m reminded of family meals and comforting memories, which makes cooking feel more special. Whenever I’m short on time or feeling nostalgic, this powder lets me whip up authentic rasam quickly, like a warm hug in a bowl.
Easy to Store and Use: This dry powder mix can be made in bulk, stored for weeks, and used instantly, making rasam preparation quick and convenient, perfect for busy lifestyles.
Versatile in Use: Not just for rasam, this powder can enhance soups, stews, and even rice dishes, making it a multi-purpose spice blend in your kitchen.
Perfect for Solo Cooks and Beginners: This recipe simplifies traditional cooking, making it accessible for bachelors, students, or anyone new to South Indian cuisine.
Ingredients
Toor Dal / Tuvaram Paruppu: Adds body and nuttiness to the powder while also acting as a natural thickening agent when mixed into rasam.
Dry Red Chillies: Provide the essential heat and a smoky depth that defines the bold, spicy character of rasam.
Whole Pepper: Brings in sharp, pungent warmth and aids digestion, key to the soothing, peppery kick in rasam.
Coriander Seeds / Mullu Malli: Offer a citrusy, earthy aroma that balances the spice with a mellow, comforting undertone.
Cumin Seeds / Jeerakam: Lend a warm, slightly sweet flavor and help in digestion, enhancing the overall depth of the powder.
Curry Leaves: Impart a signature South Indian aroma and subtle bitterness that rounds out the spice profile beautifully.
Asafoetida / Hing / Kaya Podi: Adds a unique umami note and helps in digestion, just a pinch brings intense aroma and flavor.
Jaggery / Palm Sugar / Gur: Introduces a mild sweetness that balances the heat and spice, giving rasam its well-rounded flavor.
Turmeric Powder / Manjal Podi: Adds golden color and earthy warmth, along with anti-inflammatory benefits and a subtle bitterness that enhances the depth.
Rasam Powder (Step by Step)
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| Take all your ingredients |
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| You need some Asafoetida / Hing |
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| This is my very innocent perimma's who is so kind enough to share her pretty secret recipe.. |
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| Start by roasting toor dal.. |
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| When it turns little darker in colour, remove it to a plate |
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| Now take dry red chillies in the same kadai |
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| roast it |
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| remove it to the same plate |
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| Now take coriander seeds in the kadai and roast |
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| remove it to the plate |
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| in goes cumin seeds and pepper |
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| remove to a plate when roasted |
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| now take curry leaves |
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| roast on a low flame till it dries up |
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| now you can see the curry leaves has dried up |
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| add in all the roasted ingredients back into the same kadai |
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| turn off the heat now |
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| add in a good amount of asafoetida |
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| mix that around |
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| remove this to a plate and let it cool completely |
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| Once it is cold, take it in a blender |
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| first crush them lightly |
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| Now comes the secret ingredient, jaggery |
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| add in turmeric powder as well |
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| blend again to a fine powder |
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| like this |
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| Store it in a air tight container ..FOR THE RASAM RECIPE CHECK THIS LINK |
Expert tips
1)Roast Low and Slow: Always roast ingredients on medium or low heat to avoid burning. Slow roasting brings out deeper flavors and aromas.
2)Roast Separately: Each ingredient has a different roasting time, roast them one by one to ensure even cooking and prevent bitterness.
3)Add Asafoetida Off Heat: Add asafoetida only after turning off the heat. It burns quickly, so tossing it in residual heat preserves its aroma.
4)Cool Completely Before Grinding: Let the roasted mixture cool fully before blending. Grinding warm ingredients can cause moisture buildup and clumping.
5)Grind Jaggery with the Mix: Adding jaggery during grinding ensures it's evenly distributed and melts into the blend smoothly.
6)Store in a Dry, Airtight Container: Moisture is the enemy, store the powder in a completely dry, airtight jar to keep it fresh for weeks.
7)Use a Clean Spoon Always: To avoid spoilage, use only a clean, dry spoon when scooping out the rasam powder.
Variations
Instant Rasam Recipe: Made with minimal ingredients and no grinding, instant rasam is a lifesaver on lazy or sick days. It’s warm, spicy, and ready in under 15 minutes, perfect with hot rice or as a soup.
Paruppu Rasam Recipe: This dal-based rasam is soothing and protein-rich, made with cooked toor dal and spices. It’s gentle on the stomach and full of home-style comfort, especially when paired with rice.
Thippili Rasam Recipe: Made with long pepper (thippili), this traditional rasam is known for its medicinal properties. It’s especially helpful for relieving cold, cough, and digestion issues.
Garlic Rasam Recipe: Infused with crushed garlic cloves, this rasam is bold, healing, and full of depth. It’s great for boosting immunity and adding a spicy punch to your meal.
Mysore Rasam Recipe: A slightly richer version of regular rasam, Mysore rasam includes ground coconut and dal, making it thicker and more aromatic. It has a unique balance of sweet, spicy, and tangy.
Ginger Rasam Recipe: This variation features fresh ginger as the star, offering a warming, soothing flavor. It's especially good for digestion and cold days.
Veppam Poo Rasam Recipe: Made using dried neem flowers, this bitter-sweet rasam is traditionally served during Tamil New Year for its cleansing and detoxifying properties.
Coconut Milk Rasam Recipe: A mild, creamy twist to the usual rasam, this version uses coconut milk for a comforting texture and a slightly sweet, mellow flavor. Great for kids and those who prefer less spice.
Lemon Rasam Recipe: Refreshing and tangy, lemon rasam is made without tamarind and is perfect for summer or sick days. The fresh lemon juice adds a zesty finish after the rasam is off the heat.
FAQ
Q: Can I skip jaggery in the rasam powder?
Yes, you can skip it, but jaggery adds a gentle sweetness that balances the heat and spice beautifully.
Q:How long does this rasam powder stay fresh?
If stored in an airtight container in a cool, dry place, it stays fresh for up to a month. For longer shelf life, refrigerate it.
Q:Do I need to roast all the ingredients separately?
Yes, roasting separately ensures each ingredient is evenly cooked and doesn’t burn, which preserves both taste and aroma.
Q:Can I grind the powder coarsely instead of finely?
Yes, coarse powder works well too. Finer powder blends better into rasam, but both versions are effective and flavorful.
Q:Can this powder be used in other recipes besides rasam?
Absolutely! It adds a spicy, aromatic touch to soups, curries, and even stir-fried vegetables.
Q:Is this rasam powder suitable for beginners?
Yes, it’s ideal for beginners and bachelors because it simplifies rasam-making—just mix with tamarind water or tomato base and boil.
Q:Can I double the recipe and store it?
Yes, you can double or triple the batch. Just make sure everything is roasted well and stored in a moisture-free container.
Q:Do I need to add salt to the rasam powder?
No, keep the powder salt-free. Add salt fresh while making the rasam to suit your taste.
More Rasam Recipes
📖 Recipe Card
Rasam Powder Recipe (Homemade)
Equipment
- Cooking pot
- Blender
Ingredients
- ½ cup Toor Dal / Tuvaram Paruppu
- 15 no Dry Red Chillies
- 1 tbsp Whole Black Pepper
- 3 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 2 sprig Curry Leaves
- 1 tsp Asafoetida / Hing
- 2 tbsp Jaggery / Palm Sugar / Gur optional
- 1 tbsp Turmeric Powder
Instructions
- Roast all the ingredients separately, except, turmeric, jaggery, asafoetida.
- Once all ingredients all well roasted, add it back in to the pan, turn off the heat and add in asafoetida and toss well. Remove this to a plate and let it cool completely.
- Take this in a blender and crush lightly, add in jaggery and turmeric powder. Powder finely. Store it in an air tight container and use accordingly.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Coral crue
that looks brilliant. thank you so much
Anonymous
How long we can keep it
Aarthi
@AnonymousYou can store this for more than 3 months in fridge
vasu
waiting for the rasam recipe using the rasam powder, by the way no need of tamarind in rasam.
Anonymous
Arathi...eagerly waiting for the rasam recipe...please post it soon...
maheswari uma
If there is no fridge, then what we have to do for instant powders
Aarthi
@maheswari umau can store it at room temp.
Kradlerock
Hi,
How do we prepare the rasam with powder? Do we just add in hot water or we have to go thru the usual way of getting dal water, adding tomatoes, etc.
Please do let me know, as I am travelling with my kid and he love rasam rice.
Aarthi
@Kradlerockcheck this link
https://www.yummytummyaarthi.com/2015/01/bachelor-rasam-recipe-easy-tomato-rasam.html
Priya
Hi..u have told half cup toor dal..but wats the quantity of the cup..is it 250 ml glass or wat
Aruna
Can we also add tamarind in this - like your perima's bachelor sambar powder? Please let me know if we could do that. Thank you.
Aarthi
yes you can do that.