Rasam powder

Rasam powder, or रसम पाउडर, is a traditional South Indian dry spice blend made by roasting and grinding coriander seeds, cumin, black pepper and dried red chilies, often with lentils like toor dal or chana dal.

It is prepared and used as a dry, ground powder. Around the South, you’ll hear it called Rasam podi (Tamil/Malayalam), Saarina pudi or Saaru pudi (Kannada), and Chaaru podi (Telugu).

Expect a pungent, zesty, peppery hit, more pepper- and cumin-forward than sambar powder. Coriander and cumin bring warm, comforting notes. Gentle dry-roasting makes it intensely aromatic with an earthy base.

Use it for rasam, that everyday South Indian spiced broth you pour over rice or sip like soup. Add the powder during cooking while the tamarind, tomato and dal broth is boiling so the flavors open up in the liquid.

A little can also be dusted over poriyal or stirred into simple, clear lentil soups for a quick peppery lift.

It developed in South India as a dedicated blend. It simplifies the daily preparation of traditional tamarind and pepper broths.