Rasam Powder


Coriander seeds – 4 cups

Tuar dal – 2 cups

Pepper – 1 cup

Cumin seeds - ½ cup

Red chillies – 1 cup


  1. Dry roast corriander seeds & tuar dal separately for a few minutes in a non-stick tawa.
  2. Allow cooling.
  3. Grind to fine powder in mixie once cooled.


  • Sambar & Rasam powders are best ground from traditional maavu mills.
  • But for those who live abroad, this can be alternative when they run out of home-made powders.