Mysore Rasam Powder Recipe

Cooking Directions

• STEP 1.Dry roast coriander seeds, cumin seeds, black peppercorns, dried red chilies, fenugreek seeds, and curry leaves until fragrant.
• STEP 2.Allow the roasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
• STEP 3.Store the Mysore Rasam Powder in an airtight container in a cool and dry place for up to 3 months.

Cooking Tips

• Adjust the quantity of dried red chilies according to your spice preference.
• For a more intense flavor, roast the spices on low heat for a longer duration.
• You can also add a pinch of asafoetida (hing) while grinding the spices for an extra flavor boost.

Storage and Serving

• Store the Mysore Rasam Powder in an airtight container to retain its freshness and aroma.
• To use, add a teaspoon or two of the powder to your rasam while cooking.
• Serve the Mysore Rasam hot with steamed rice or enjoy it as a comforting soup.