So this post was due last week itself. The reason(s) it got delayed are many. But the main reason was that this post is emotionally related to me. So few months back, my mother, before getting admitted to hospital had requested me to make this powder. Since she was mostly on bed rest, this powder would help dad to make rasam quickly (in my absence). In my house we don’t buy any ready made powders. You will find only khada masalas (raw spices). When required the masalas are mixed and matched based on the dish to be prepared. Even the red chilly powder and coriander powder is home made. Once in a year dad buys dry red chillies and coriander seeds, sun dry them and powder it. So, every time a rasam or sambhar or meat curry is made the masalas are freshly roasted and grounded.

But by the time I got to make this masala, she was already in hospital. At that time she was dreading the hospital food and I used to pack rasam from home. Hence, I was finding it difficult to pen down this post without getting emotional.

Anyways, coming to this post I know many bloggers who make their own masalas at home and store it. It is a good habit as we know what all goes into the masalas and can be trusted more than store bought one. However, for working moms this might be a challenge. So the idea is to find some time on one weekend in a month to prepare small batches of all the masalas you need. I am sure the home made masalas will stay longer and fresh than store bought ones.

20180210_083547 - CopyI also recall my days from Hyderabad when my roomie who is a Kannadiga made rasam a little different than I knew of. She used to cook and add a little amount of tur dal to the rasam. I had till then never seen these practice anywhere. Do you add cooked pulses to your rasam?

Moving on to today’s recipe.


Tur Dal/ Sambhar Dal/Split pigeon peas – 1/4 cup

Coriander Seeds – 1 cup

Cumin/ Jeera – 2 tblspn

Black Pepper corn – 2 tblspn

Dry Red chillies – 4 -6

Fenugreek seeds/ Methi – 1/2 tblspn


  1. In a pan dry roast the dal till light golden colour.
  2. Remove in a plate.
  3. In the same pan dry roast red chilly and coriander seeds until  they have popped and nice aroma is released.
  4. Remove to the plate.
  5. Dry roast cumin, black peppercorn and fenugreek seeds till they have popped and nice aroma is released.
  6. Transfer them to the plate and let it cool down.
  7. Once cooled powder all the ingredients and store in an air tight jar.


1.While making rasam you need to additionally add kayam/ hing.

2. You can add black pepper powder once the rasam comes to a boil for that extra zing.20180210_083522 - Copy

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