Yields 1/2 cup
Coriander seeds - 1 bowl ( 3 tbsp)
Cumin seeds - 1/4 bowl (2 tsp)
Fenugreek seeds - 1/4 bowl (1 tsp)
Red Chillies - 30 to 40 in number (10 - 12 nos)
Curry leaves - 3 to 4 strands (1 strand)
Oil - 1/2 bowl (2 tbsp)
How to make the Rasam Powder
I have given my measurement in brackets
Heat a non stick pan, add 3 tbsp of oil and fry red chillies. Remove.
Then add remaining oil and fry coriander seeds, cumin seeds, fenugreek seeds and curry leaves. Make sure the species not get burnt. Keep it aside and let it cool.
Once the roasted species cool down, powder it in mixer.
Spread on a plate for 5 - 7 mins. Let it cool and store it in a air tight container.
Roasting each ingredient separately ensures the ingredients not getting burnt.
Standard measurements in terms of gram: Red chilly 100 gm, Coriander seeds 75 gm, Cumin seeds 25 gm and Fenugreek seeds 25gm