(This recipe was requested long time back by one of my readers. It was lying in my drafts for a long time. Sorry!!)
Dhania/Coriander seeds: 1 cupJeera/Cumin seeds: 1/2 cup
Dry red chilli: a fistful (10-15) (adjust according to your family needs)Methi/Fenugreek seeds: 1 tsp
Black pepper/Kalimirch: 1 tspCurry leaves: a fistful (20-30 leaves)
Asafoetida: a big pinch
- Dry roast all the above ingredients(except asafoetida) one at a time until the raw smell disappears & a nice aroma is filled in the kitchen. Ensure not to burn any of the spices. Do not roast until the spice turn brown. Remove it from the flame as soon as they slightly change the color.
- Be very cautious while dry roasting the curry leaves. Curry leaves can be dry roasted under the sun. It takes around 3-4 days under the sun for the curry leaves to get dry roasted properly. Keeping it in the microwave is also a good option (I haven't tried it, but read about it in few other blogs). Curry leaves should become crisp (Crush the leaves using your finger, if the curry leaves gets crushed without any moisture, then the curry leaves are crisp to be used for the rasam powder).
- Allow the spices to cool down. Add asafoetida & powder it in a small mixer jar.
- Spread the rasam powder on a paper & allow it to cool. Once the powder reaches room temperature, store it in an air tight container & use as required.