Red chillies - 4-5 nos
Coriander seeds - 2 tbspn
Toor dal - 1 tbspn
Channa dal - 1 tbspn
Black pepper - 2 tbspn
cumin - 2 tbspn
Turmeric - 1 1/2 tspn
Asafoetida (Hinge) - 1 tspn
Fenugreek powder (Methi seeds) - 1/4 tspn
Curry leaves
Method
Dry all the ingredients under sun light (if possible) except for the powders & grind them till they become coarse. If you can't dry them under sun, dry roast just the curry leaves till it gets crispy & turn off the heat & add the remaining ingredients. Let them sit in the skillet for some time. Your rasam powder is ready. The picture show above is not the actual quantity. It is just for picture purposes.
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