There are so many different varieties of rasam out there from parappu (lentil) rasam to pineapple rasam. For these rasams, it is common to use a rasam powder to flavor the broth. This is a spice blend that definitely comes in handy and when it is a homemade recipe it makes a good rasam great!
Simple rasam without rasam powder
This rasam recipe does not use rasam powder; instead, it uses Milagu and jeera. Milagu and jeera, which translate from Tamil to cumin and black pepper, are slightly toasted to bring out their essential oils and then ground to make a flavorful broth. This rasam allows these these two ingredients to shine and creates a quick and easy soup packed with earthy and spicy flavors. Of course, I love to pour it over some basmati rice so the rice can absorb all the delicious goodness. My favorite way to enjoy rasam sadam is with copious amounts of rasam, a dollop of ghee for richness, and a side of masala roasted potatoes.
