Serves 18 · Prep 5 min · Cook 10 min · 31 calories per serving
A fragrant and flavorful South Indian spice blend, essential for making authentic rasam soup.
Why it's healthy
Rasam Powder is a blend of health-promoting spices and lentils. The lentils, like toor and chana dal, provide plant-based protein and dietary fiber, which aids in digestion and promotes satiety. Key spices such as cumin, coriander, and asafoetida are traditionally known for their carminative properties, helping to reduce bloating and improve digestion. Black pepper contains piperine, an alkaloid that enhances the absorption of other nutrients, notably curcumin from turmeric. Curcumin itself is a potent anti-inflammatory and antioxidant compound. This spice mix is a good source of minerals like iron and magnesium, essential for energy production and muscle function.
Ingredients
1/2 cup coriander seeds
1/4 cup toor dal (split pigeon peas)
2 tbsp black peppercorns
2 tbsp cumin seeds
5-6 dried red chilies
1 tsp fenugreek seeds
1 tsp turmeric powder
1/4 tsp asafoetida (hing)
10-12 curry leaves
Instructions
Heat a heavy-bottomed pan over low-medium heat.
Dry roast the coriander seeds until they become aromatic and slightly change color. Remove and set aside to cool.
In the same pan, roast the toor dal until it turns golden brown. Set aside to cool.
Next, roast the black peppercorns and cumin seeds together until they release their aroma. Set aside to cool.
Roast the dried red chilies for about a minute until they are crisp. Set aside to cool.
Roast the fenugreek seeds until they turn a reddish-brown color. Set aside to cool.
Finally, roast the curry leaves until they are crisp.
Allow all the roasted ingredients to cool down completely to room temperature.
Once cooled, transfer all roasted ingredients, along with the turmeric powder and asafoetida, to a spice grinder or a powerful blender.
Grind everything to a fine, smooth powder.
Spread the powder on a plate to cool for a few minutes before transferring it to an airtight container.
Store in a cool, dry place. Use as needed to prepare rasam.