Rasam Powder

Rasam Powder

Peppery, cumin-forward, and bright, this is the blend for South Indian rasam. Black pepper and dried red chile bring the heat, cumin and coriander give it a clean, savory backbone, and toor dal, curry leaf, and asafoetida add a toasty, slightly nutty depth. It warms without weighing a dish down.

How to use it
Stir a spoonful into simmering tamarind and tomato broth and let it cook for a few minutes so the pepper and cumin bloom. Finish with a tempering of mustard seed and curry leaf in hot ghee if you like. Start with a heaping teaspoon per cup or two of broth and adjust to taste.

Try it with:

• Rasam, classic or tomato-pepper
• Thin lentil broths and dal soups
• Tamarind broth
• Quick warming spice bases for soups and stews

Ingredients
Black pepper, cumin, coriander, dried red chiles, toor dal, curry leaf, and asafoetida.

These are made in small batches, so availability is always limited and they may take a little extra time.