Rasam powder is a traditional South Indian spice blend that forms the foundation for preparing rasam, a tangy and spiced soup typically enjoyed with rice or as a standalone appetizer. Known for its distinctive flavor and health benefits, rasam is a staple in many South Indian households, and the powder used to make it is key to achieving its signature taste.
Rasam powder is made by blending a variety of spices, the most common of which include coriander seeds, cumin seeds, black pepper, dried red chiles, and toor dal (split pigeon peas). Some regional variations might also include mustard seeds, fenugreek, curry leaves, turmeric, or asafetida, all of which contribute to its complex flavor. Depending on personal preferences, the spices are typically dry-roasted to bring out their natural oils and flavors before being ground into a fine or coarse powder.
The balance of spices provides both heat and a slight bitterness, which complements the tangy base of tamarind or tomatoes commonly used in rasam recipes.
Rasam powder’s versatility makes it an essential pantry staple for those who enjoy South Indian cuisine. It’s most often used to make the traditional rasam soup, which can vary from a thin, peppery broth known as milagu rasam (pepper rasam) to a more tomato-based, tangy version called tomato rasam. By mixing the powder with water, tamarind, tomatoes, and sometimes lentils, cooks can quickly prepare a flavorful, spiced soup.