By Kavitha Udayakumar | Posted:
- Toor dhal - 1 tbsp
- Fenugreek- 1 tsp
- Dried Red chilli - 10 (adjust to taste)
- Raw Rice - 1 tsp
- Whole Pepper - 1 tbsp
- Cumin Seeds - 1 tbsp
- Asafoetida Powder - 1 tbsp
- Whole Coriander Seeds - 1 tbsp
- Black Mustard - 1 tsp
- Curry leaves - 2 Sprigs
- Turmeric Powder - 1 tsp
Measure all the Ingredients and set aside.
Fry Toor dhal until brown.
Fry Pepper, Cumin and Fenugreek.
Fry Red chillies, Coriander Seeds
Fry Black Mustard, Curry leaves.
Cool the roasted ingrdients.
Add Asafoetida, turmeric and grind to desired consistency.
If using wet asafoetida, add small goose berry size. If using whole turmeric pod, add 2 inch of it.
Dry fry these along with other ingredients and grind them.
Make Rasam Masala Powder in small batches and store for short period, as it enhances the aroma of the rasam