By Aditi Saraswat
November 28, 2025
That store-bought rasam powder can never match the fragrance of a freshly roasted, ground masala at home. This simple, South Indian-style rasam podi is packed with warmth, tang and spice in every bite, perfect for quick comfort meals.
½ cup coriander seeds 2 tbsp toor dal 1 tbsp chana dal 2 tbsp cumin seeds 1½ tbsp kali mirch powder 10â12 (adjust spice) dry red chillies ½ tsp fenugreek (methi) seeds 15â20, fresh or dried curry leaves ¼ tsp hing ½ tsp turmeric powder
Assemble coriander seeds, dals, cumin, pepper, red chillies, fenugreek, curry leaves, hing and turmeric. Measure them correctly, as it keeps the flavour balanced.
In a pan, dry roast the coriander seeds, toor dal and chana dal on a low flame until they turn golden and fragrant. Keep stirring constantly to avoid the burning.
In the same pan, roast cumin and fenugreek separately on low heat until aromatic. Keep the flame gentle, as they can burn quickly.
Dry roast red chillies and curry leaves till they turn crisp. This step will add smokiness and ensure the powder does not turn stale or mouldy later.
On a plate, spread all roasted ingredients and let them cool completely. Add hing and turmeric, then move everything to a clean grinder jar.
Grind everything to make a slightly coarse powder and store in an airtight jar.