I’ve tried many varieties of store bought branded Rasam powders, and have finally realised that the best Rasam is from my Mom’s traditional Tamilian Iyer recipe for a Homemade Rasam Powder. I now make this about once a year, safely storing the bulk of the spice in an airtight container so that the aroma and flavour are intact. I keep a small quantity (about half a cup) in a tightly closed small jar in my regular spice shelf for ready use, since I make rasam once every week or two.
Store the powder in a dry and airtight container. You could keep a small quantity (about half a cup) in a small tightly closed jar in your regular spice shelf for ready use, and store the rest in a larger jar separately so that the powder it is not frequently exposed to the air. Always use a dry spoon to take the powder out as moisture and damp can spoil the rasam powder.
Measuring the ingredients for the Rasam Powder:
In the recipe below I have given two sets of measurements – the first set of measurements next to the ingredients yield about 4 heaped cups of the Rasam Spice Powder. The next set of measurements given in brackets, gives a much larger yield though I have not found it necessary to make such large quantities.
This is the Rasam powder referred to in my Tomato Rasam recipe, in the link below.While making the Tomato Rasam, a little freshly ground Jeera and Pepper Powder added along with this Rasam powder, enhances the taste. Here’s the Link for the Recipe for Tomato Rasam
You may like to try these Rasam recipes too:
Refreshing Lemon Thyme Rasam
Festive Pineapple Rasam
It is important to source fresh high quality spices for making the rasam powder, to give the best flavours and aroma you expect from well prepared rasam.