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+ servings

How to make rasam powder | Saarina pudi




  • 1 cup coriander seeds (dhaniya)
  • ½ cup cumin seeds (jeera)
  • 1 cup Byadagi red chilli (mildly spiced red chilli)
  • 5-6 Guntur chilli (hot red chilli)
  • ½ cup curry leaves
  • 2 tablespoon black pepper
  • 1 tablespoon fenugreek seeds (methi/menthya)
  • 1 tablespoon mustard seeds
  • ½ tablespoon turmeric powder
  • ½ tablespoon asafoetida (hing)


  • Dry-roast coriander seeds and cumin seeds until they are aromatic. Set aside
  • Dry-roast both Byadagi and Guntur chilli until they are crispy. Set aside
  • Dry-roast curry leaves until they are dried and crispy. Set aside
  • Dry-roast black pepper, mustard seeds, and fenugreek seeds until they are light golden
  • Add hing and turmeric and fry for a few seconds (not more than 10 seconds). Set everything aside
  • Let all the ingredients cool down completely
  • Grind into a fine powder using a spice grinder or mixie
  • Store in a dry and clean air-tight container


  • After adding hing and turmeric powder, mix only for a few seconds (not more than 10 seconds). If not, it will burn
  • Do all the dry-roasting on low flame. Heat the frying pan initially and then turn the flame to low before you start dry-roasting
  • This recipe here gives me approximately 230 grams of rasam powder. You may choose to half or double the recipe as per your need