Rasam Powder - 3 (Iyengar Rasam Powder)

Ingredients:
Bengal Gram - 100 gm
thur dhal - 100 gm
Fenugreek seeds - 50 gm
Cumin seeds - 50 gm
Black pepper - 50 gm
Coriander seeds - 150 gm
Dry red chilies - 150 gm
Mustard seeds - 20 gm
Dry Whole turmeric - 50 gm
cooking oil - 2 tbsp

Method of Preparation:
1. Dry roast fenugreek, jeera and mustard till fenugreek becomes golden brown and mustard seeds start popping. Spread on a news paper and let the mixture cool down.
2. Heat oil in a the same pan and roast black pepper. Once they start bursting,
add chillies, coriander seeds and broken turmeric roots. Roast till they change color.
3. When chillies turn shiny add curry leaves immediately. Stir thoroughly for a few minutes and remove the mixture from pan.
4. Spread the mixture on a newspaper to cool down.
5. Once cool, mix all the roasted ingredients together and grind to a little coarse powder along with asafoetida.
6. Spread on a news paper to cool down. Store in an air-tight container and use as needed.

Happy cooking :)