Sanjeev Kapoor

Rasam Powder

Spice mix

Preparation info
  • Makes

    2¼ cups

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

A spice blend used to make rasam, a South Indian soup.

Ingredients

  • 1 cup (80 grams) coriander seeds
  • ½ cup (100

Method

  1. Place a medium nonstick sauté pan over medium heat. Add the coriander, dals, cumin, peppercorns, curry leaves, and chiles, and dry-roast for 3 to 4 minutes or until fragrant. Let cool completely.
  2. Transfer to a spice grinder and grind to a fine powder.
  3. Store in an airtight container in the refrigerator or in a cool, dry place for up to 6 months.