Dhania / Coriander seeds - 2 cups
Red chillies - 1 cup packed
Whole pepper 3/4 cup
Jeera/Cumin - 3/4 cup
Methi / Fenugreek - 1 tsp
Virali Manjal - 2
Toor dal - 1/3 cup
Curry leaves -3 springs
Dry roast each & every ingredient separately.
Make sure you just roast till colour changes & nice aroma rises in low medium flame
Do not over fry & burn them.
Cool completely & dry grind to a fine powder.
Store it in a clean dry jar.
a) Add 1 or 2 tsp of rasam powder while making rasam.
b) As i did not have virali manjal i added 1 tsp of turmeric powder while grinding.Do not fry turmeric powder.You can also add ready made fenugreek powder while grinding.
c) Adding hing to this powder is optional ,I add while making rasam.
d) Store it in a clean airtight bottle to retain the freshness of the powder.I usually store it in fridge for months.
Courtesy:My friend Bala
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