Cooked - Rasam Powder Recipe

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¾ cup Coriander seeds ((Daniya or Daniyalu))

¼ cup Toor dal ((split pigeon peas or kandhi pappu))

¼ cup Chana dal ((Bengal gram or senaga pappu) (optional))

2 tbsp Cumin ((Jeera))

1 to 2 tsp Pepper corn ((adjust to suit your spice levels))

4 to 6 red chilies (broken (adjust to suit your spice levels))

¼ to ½ tbsp. Fenugreek seeds ( or Methi or menthulu)

½ tsp. hing

Handful fresh curry leaves

Wash curry leaves and spread them on a cloth for the water to dry off completely. Otherwise the water splutters while frying them.
Clean all the ingredients, one after the other.
Heat a pan, add channa dal and toor dal. Fry till a nice aroma comes. They will also turn golden in color. Transfer this to a plate.
Lower the flame. To the same pan add coriander seeds and red chilies. Fry till they turn crunchy. Switch off the stove. Transfer them to the plate.
To the pan add pepper, cumin and methi. Stir for 2 minutes till the cumin and methi smell good. Move this to the plate as well.
Add the curry leaves to the pan and fry till crisp. Using few drops of oil to fry them, helps to bring out the aroma of the curry leaves. Do not use more.
Cool the fried ingredients completely. Powder them in a grinder jar. If you do not have a powerful grinder, sieve the rasam powder. Powder the coarse grains again.
Store the rasam powder in a clean and dry jar.