Rasam masala powder recipe

Makes: 1 cup

Ingredients

Coriander seeds 3/4 cup
Red chilli (long variety) 20
Toor dal 1/4 cup
Channa dal 1/4 cup
Black pepper 3 tblsp
Cummin seeds 3 tblsp
Hing 1/2 tsp

Method

Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first until dals are golden in colour.

Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.

Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.

Powder it to a fine powder in a mixer and store in an airtight container.

Notes

Can be stored for a month if handled properly in an airtight container.
If you want you can add turmeric in this powder. I add turmeric to rasam only if needed.