Mysore rasam powder

Ingredients:

Coriander seeds(Dhaniya)--5 table spoons

Red chilies-- 12

Fenugreek seeds (methi)-- 2 table spoon

Cumin seeds(Jeera)-- 3 table spoons

Mustard seeds -- 1/2 table spoon

Asafoetida(Hing) -- 1/4 tea spoon

Whole Black Pepper -- 2 table spoon

Turmeric powder-- 1/4 tea spoon

Curry leaves -- 6

Oil -- 1 table spoon

 

Preparation:

◾Take a small pan and put Jeera, Coriander, Fenugreek and Mustard seeds. Now roast them on low heat till fenugreek becomes light pink.

◾Now, turn off the flame, remove everything from the pan and cool to room temperature.

◾Heat oil in a medium pan and add black pepper first. After a minute add  Red chilies and fry till Red chilies changes its colour.

◾Add Curry Leaves and Turmeric , cook further on low flame for a minute.

◾Turn off the flame and cool everything to room temperature.

◾Now, Combine all the fried items and add Asafoetida to it.

◾Dry grind this mixture to a smooth powder.

◾Keep this  Mysore Rasam powder in dry air-tight jar and you can use it for 6 months.