Ingredients :

Byadagi Red Chillies                      10-12

Guntur Red Chillies                        10-12

Dhaniya (coriander)                      ¼ cup

Jeera                                                    1 tbsp

Pepper                                                1 tsp

Mustard seeds                                 1 tsp

Fenugreek seeds (methi)            1 tsp

Hing (asafoetida)                           one pinch

Curry leaves                                    15-20



Method :

Roast red chillies till it is crispy.

Roast jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.


Grind the mixture into a fine powder.

Rasam powder is ready for use.


Rasam powder is used not only for preparing rasam or saaru.

It is said to be basic masala for many preparations.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your rasam powder will have a nice colour and taste. You can use any Red chillies in total, of your choice.

If you want to prepare rasam powder in large quantity and store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies            125 gms

Coriander seeds(dhaniya)  250 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asafoetida)                 10 gms

Curry Leaves                        one bunch


Shyla Nagesh


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