Ingredients:
100 gms Coriander Seeds
100 gm dry Red Chilllies
100 gms Peppercorns
100 gms Bengal Gram
100 gms cumin seeds(jeeragam)
4 tsp fenugreek seeds
2 tsp asafetida
½ cup curry leaves
3 tsp oil
Method:
Roast all spices individually on very low flame. Cool the spices before grinding them.Store this Rasam powder in an air-tight jar.Store Rasam Powder in a refrigerator for long term use.
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