1 cup Coriander seeds- dhania
½ cup Pepper seeds – Miriyallu
¾ cup Toor dal – kandi pappu
¼ cup Chenna dal – Senaga pappu
Handful Red Chilies
2 tsp Jeera
¼ tsp Hing
6 – 8 Garlic pods (optional)
Few curry leaves
In a skillet fry coriander seeds till they are done. Then add toor dal and fry for a few minutes finally add channa dal, jeera, hing, chopped garlic, curry leaves and red chilies.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Rasam powder is used for making rasam or charu. All the items in the mixture will have a unique blend and when mixed with tamarind juice and made rasam, it has its flavor in it.