Instant Rasam Mix Powder | Rasam Powder05:34

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Published on April 23, 2019

Instant Rasam Mix Powder | Rasam Powder

Rasam Powder by Recipe Factory, a spicy mixture of ground spices is added while preparing various types of south Indian style lentil soups (rasam).


1. Coriander Seeds – 1/2 CUp

2. Tamarind – 50 Grams

3. Dried Chillies – 7-8

4. Bengal Gram – 1/4 Cup

5. Toor Dal – 1/4 Cup

6. Pepper Powder – 2 Tablespoons

7. Cumin Seeds – 2 Tablespoons

8. Fenugreek Seeds – 1 Teaspoon

9. Turmeric Powder – 1 Teaspoon

10. Curry Leaves – 1/2 Cup

11. Salt – 3 Teaspoons

12. Asafoetida (Optional)
For Tempering

1. Mustard Seeds – 1 Teaspoon

2. Cumin Seeds – 1 Teaspoon

3. Dried Chillies – 3

4. Curry Leaves – 1/2 Cup

Today we will see a kitchen tip that will be useful for working women or bachelors

Instant rasam powder mix, once prepared can be used to make rasam in 2 minutes

This instant rasam mix could be used for upto 2-3 months

We need to dry roast all the ingredients first Heat pan

Then Add 1/2 cup coriander seeds and fry on medium flame

Fry till they change colour and give out a nice aroma

Move it into a plate

To the pan, add 1/4 cup toor dal, 1/4 cup bengal gram and fry

Fry till they change colour and give out a nice aroma

Move it into the same plate

Then add 2 tablespoons pepper and fry

Then Fry for a minute and move it into a plate

To the pan, add 2 tablespoons coriander seeds and fry on medium flame

Then Add 1 teaspoon fenugreek seeds and fry

Move it into the same plate

Let’s fry curry leaves now

Fry the curry leaves dryly on low flame till they turn crispy

Move it into a plate

Then Add dried chillies and fry till they change colour

Move it into a plate

Fry asafoetida for a minute and move it into a plate

Let’s fry tamarind now

Since we need to preserve this mix for long time, heating up the tamarind will improve it’s shelf life

Then Clean and fry the tamarind till there is no moisture left in it

Let all the ingredients cool down

To a mixie jar, add all previously fried ingredients along with 1 teaspoon turmeric powder and grind it into a fine powder

Add 1 teaspoon salt and mix it again

Rasam powder is ready now

Move this powder into a bowl

Let’s prepare tempering now

Even while prepare the rasam, we don’t need to make the tempering again since we are already adding it in the powder

Heat 1 tablespoon oil in pan

Then Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry

Then Add dried chilli pieces and fry

Subsequently Add curry leaves and fry on low flame till the curry leaves turn crispy

Let it cool down and add this tempering to the prepared rasam mix powder

Instant rasam mix is ready!

There is a misconception that the oil in the instant mix will turn bad and smell eventually, but it is not true

It will stay fresh for atleast 2 months even with oil

If you want it to stay fresh for longer, skipping the tempering is advisable

There won’t be a lot of difference in the taste

Just mixing this rasam powder in water and boiling it will make the rasam ready to serve!

Then Store it in an air tight container.

It will stay fresh for upto 3-6 month and It will stay fresh for longer if stored in fridge

Let’s see how to make rasam with this instant rasam mix

Heat water in a bowl

As water gets to boil, as as much rasam powder as desired and mix so that no lumps are formed

Here, for 50 ml water I’m using 2 teaspoons water

Simmer for 2 minutes

You can also finely dice a tomato and add it to the rasam

If you have a little bit of time, add the diced tomato to the water in the beginning itself and cook for a minute

Then Add the rasam powder and simmer for 2 minutes

Rasam is ready.

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