Rasam Powder

Wednesday, Sep 30, 2026 | 1 minute read | Updated at Wednesday, Sep 30, 2026

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Ingredients

IngredientQuantity
Guntur Chillies500 gms
Byadagi Chillies500 gms
Dhaniya (small)500 gms
Mustard100 gms
Methi Seeds100 gms
Cumin Seeds100 gms
Black Pepper100 gms
Curry Leaves (dried)50 gms
Hing / Asafoetida1 gms
Turmeric6–8 pieces, or 1 tablespoon of powder
Oil2 table spoons

Method

  1. The rasam powder is preferably prepared during summer, when the sun’s heat is high and dry.
  2. All the items have to be sun‑dried and kept separate.
  3. Break the chillies into 1–2" pieces. Separate the chilli seeds.
  4. Fry all the items separately using a little oil. Let it cool.
  5. Grind to a fine powder and store in an airtight container.

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Namaskara and welcome! Alt text

Namaskara, and welcome my dear children.

I’m Jyothi Ramesh. A grandmother, a retired teacher, and someone who still believes the best conversations happen over filter coffee.

I have two children and three grandchildren, and like every grandmother, there’s one thing that quietly keeps me up at night. Will they remember how amma’s rasam actually tastes? Will someone, someday, know how to make bisi bele bath the way it’s supposed to be made, not from a packet, but with time and love and a little bit of stubbornness?

That’s why this page exists.

I’m not writing these recipes for the world. I’m writing them for my own family first, and for anyone else who feels the same pull toward home. Every dish here comes from my kitchen, tested over years, sometimes decades. Nothing fancy, just food that means something.

If even one grandchild, mine or yours, ends up making filter coffee the right way because of this little website, I’ll consider it a life well spent.

ಬನ್ನಿ, ಕುಳಿತುಕೊಳ್ಳಿ, ಒಟ್ಟಿಗೆ ಏನಾದರೂ ಅಡುಗೆ ಮಾಡೋಣ.. (Come, sit, and let’s cook together.)

With love, Jyothi Ramesh