Iyengar Rasam Powder

INGREDIENTS

Fenugreek......... 60 gms

Jeera............ .....70 gms

Black pepper...... 45 gms

Dhania .......... ...150 gms

Salem chillies.... ...75gms

Bedagi chillies.... ..75gms

Mustard........... ....15gms

Real Asafoetida....2 pinches

Curry leaves...... ..2 sprigs

Turmeric ........ ......1/2 tsp

Cooking oil............1.5 tbsp

Method Of Preparation

Take an Iron Kadai and first dry roast, Fenugreek,Jeera and Mustard.

Roast till Fenugreek becomes pinkish brown and mustard starts popping.

Remove from Kadai and let them cool.

Now add oil in Kadai and first put Black pepper.

Once black pepper starts bursting, add chillies and Dhania and Turmeric roots (Piece them before putting for frying).

Go on turning with a spatula to give equal frying.

Once chillies assume a silken shine on the surface, immediately add curry leaves.

Turn three four times and remove from kadai and immediately spread on a polythene sheet/cloth.

Once the mixture becomes cold, add Hing (Asafoetida) and powder.