INGREDIENTS Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup METHOD
Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
Switch off the flame. Now let all the roasted spices cool down to room temarature.
Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
Now your rasam powder is ready.
If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.