Mysore Style Rasam Powder – Grandma’s Secret, Now in Your Kitchen!
There’s something magical about the aroma of freshly roasted spices—it feels like home. Our Mysore Style Rasam Powder is made just the way my grandmother used to: slow-roasted Byadgi chillies for that deep red hue, a touch of fiery Guntur chillies for warmth, and black pepper for that gentle kick that lingers on your tongue.
I still remember the sound of coriander seeds crackling in the pan, the way fenugreek released its nutty fragrance, and how a pinch of asafoetida tied everything together. That’s exactly what you’ll find in this blend—no shortcuts, no artificial flavors, just real, honest spice.
Why You’ll Love It?
✔️ Perfect for those days when you need comfort in a bowl—just boil some tamarind, tomatoes, and a spoonful of this powder, and you’ve got rasam that hugs your soul.
✔️ A little goes a long way—one batch lasts, but you’ll want to stock up!
Fun fact: My aunt always said the secret to great rasam is letting the spices roast just until they whisper—not shout. That’s the care we put into every batch.
Bring home the taste of Mysore’s cozy kitchens and make memories around the dining table.
(P.S. – Tastes even better with a dollop of ghee and steaming rice. Trust me on this!) 😊
Mysore Rasam Powder
- Pressure cook 4 tbsp toor dal with 3 cups water.
- Add 2½ tbsp tamarind pulp, 1½ tsp KOKO Fresh Rasam Powder, coriander leaves, curry leaves, and salt.
- For tadka: heat ghee, splutter mustard seeds, jeera, KOKO Fresh Hing, curry leaves, and 4 red chillies.
- Add tadka to the dal mixture. Adjust water if needed and boil for 8 minutes.
