Rasam Powder | Homemade Andhra Style

Rasam powder is made by blending the spices into coarse powder which is used to make rasam / charu / spicy soup with tomotoes and tamarind.  Everytime i prepare this powder before hand and store it for 2-3 months.  

Cooking Time 60 min
Storage 2-3 months

Ingredients:

Coriander Seeds	1 Cup
Red Gram (Toor Dal)	4 Tbsps
Black Gram (Urad Dal)	2 Tbsps
Bengal Gram (Chana Dal)	2 Tbsps
Black Pepper	2 Tbsps
Jeera (Cumin Seeds)	2 Tbsps
Fenugreek Seeds	2 Tbsps
Mustard Seeds	2 Tbsps
Curry Leaves	Few

Process:

• Dry roast coriander seeds for 3-5 min  on a medium flame. Remove them and keep it a side.
• Next dry roast all the dals, black pepper, fenugreek, mustard seeds and jeera for 4-5 min on a medium flame. Keep it a side.
• Roast the curry leaves for a min until on a low flame.
• Let them cool and then grind into coarse powder.
• Store it in an air tight container.

Sending this entry to 'B2B - Spice Powder' event hosted by DesiSoccer Mom and to Kitchen-Chrinicles event hosted by Saras.