Traditional Mysore Style Rasam Powder

 

Long before store-bought spice mixes became the norm, every Karnataka kitchen had its own homemade rasam powder — freshly roasted, ground and stored in steel containers for daily use.

🛒 Ingredients:

• Coriander seeds

• Dry red chillies

• Cumin seeds

• Black pepper

• Chana dal

• Fenugreek seeds

• Curry leaves

• A pinch of asafoetida

 Method:

1. Dry roast coriander seeds until aromatic. Remove and keep aside.

2. Separately roast:

   • Chana dal

   • Fenugreek seeds

   • Black pepper

   • Cumin seeds

3. Roast dry red chillies with a few drops of oil.

4. Finally roast curry leaves until crisp.

5. Allow all ingredients to cool.

6. Add a pinch of asafoetida and grind into a fine powder.

7. Store in an airtight container.

 A Note from Tradition:

A spoonful of this powder could instantly transform boiled dal and tamarind water into a comforting bowl of rasam — making it a daily essential in traditional homes.