Rasam powder

Makes approximately 100-150 gms

Its been a long time since I wanted to post rasam powder.Every time something or other happens and I miss to photograph it.Finally I found some time to take few snaps of it.Many use just one type of powder to make rasam/sambar or any other gravies.I totally dis like it.I always prefer to make individual powders for each recipe.I love rasam.I cannot imagine a meal without rasam.Shop bought ones are not that good.Each family have their own recipe for making such powders.I love my mom's preparation.This powder is her recipe and it works just perfect for making rasam.

Ingredients:

• Coriander seeds/dhaniya -3 cups
• Red chilli (long variety) - 20 nos
• Kashmiri/Byadgi red chilli - 10 nos
• Cumin/Jeera -1 cup
• Whole black pepper -1&1/2 cup
• Fenugreek seeds -1 tbsp
• Curry leaves -2 springs
• Oil -1 tbsp
• Toor dhal -2 tbsp (optional)

Method:

• Roast all the ingredients one by one with oil.
• Cool them to room temperature.
• First grind the red chilli and then add rest of the ingredients and make it into powder.
• This powder should be little coarse.
• Let it cool and store it in air tight container.

Notes:

• Byadgi/kashmiri chilli gives good colour. You can avoid it and use normal long variety ones also.
• Adding curry leaves gives good flavour.You can avoid them also.
• I dint add toor dhal.
• If you want to make in small proportions then use following measurements:
• Coriander seeds-3/4 cup
• Black pepper - 3 tbsp
• Cumin -3 tbsp
• Red chilli - 20 nos
• Fenugreek seeds - 1/2 tsp
• Toor dhal -1 tsp
• This measurement gives 1/2 cup of rasam powder.