Ingredients:

• Curry Leaves – 3 cups
• Urad Dal – 1 cup
• Gram Dal – 1 cup
• Tamarind – a small lemon sized ball
• Red Chillies – 1 cup
• Sesame seeds (Black) – 1/2 cup
• Salt – 1/2 cup
• Asafoetida – 2 tbsp
• Oil – 4 tbsp

Method:

Fry curry leaves till they are roasted and dry without any moisture.? Fry the urad, gram dal, tamarind and sesame seeds in oil and set aside. Fry the red chillies in a dry pan. Powder all the ingredients and mix well. Sieve and store the fine powder in bottles. Can be stored upto 2 months. Can be taken with rice. Goes well with idlis/dosas too.

Ingredients:

• Toor Dal – 1 cup (or can use Pottu kadalai)
• Gram Dal – 1/2 cup
• Pepper – 3 tbsp
• Red Chillies – 5
• Salt – to taste
• Oil/Ghee – 4 tbsp

Method:

Fry all the ingredients separately with ghee/oil. Allow to cool and then powder them and mix well. Goes well with rice and ghee.

Ingredients:

• Dry Red Chillies – 1 handful
• Urad dal – 1/2 cup
• Gram Dal – 1 handful
• Salt – 1tsp
• Sesame seeds (Black) – 2 tsp
• Perungayam (Asafoetida) – 1 tsp

Method:

In a pan, fry all the ingredients (chillies and the rest separately). Grind the chillies first and then the others. Mix well.

Ingredients:

• Coriander seeds – 3 cups
• Dry Red Chillies – 3 cups
• Toor Dal – 1 cup
• Gram Dal – 1/2 cup

Method:

In a dry pan, fry all the ingredients one by one. Allow to cool for a while and then grind them to a fine powder.? Store in dry bottles.

Ingredients:

• Coriander seeds – 3 cups
• Dry Red Chillies – 3 cups
• Black Pepper – 1/2 cup
• Toor Dal – 1 cup
• Gram Dal – 1/2 cup
• Cumin Seeds – 1/4 cup
• Turmeric powder – 1/2 tsp

Method:

In a dry pan, fry all the ingredients one by one. Allow to cool for a while and then powder them in batches. Sieve to remove very coarse particles. Make sure you dont grind to a very fine powder, let it be a slightly coarse powder, only then the rasam flavor would be mild and nice. Store in dry bottles. Note: Optionally, can add 1/2 cup of curry leaves – fried and powdered to the mix.

Ingredients:

• Coriander seeds – 1/2 cup
• Dry Red Chillies – 10
• Fenugreek seeds – 1 tbsp
• Gram Dal – 2 tbsp
• Perungayam (Asafoetida)- 1 tbsp

Method:

In a pan, fry all the ingredients (chillies and coriander seeds separately and the rest separately). Grind the fried ingredients into a coarse to fine powder.