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.