Rasam Podi

This is the rasam powder mix my mom and grandma makes. They have been following the ratio to book for years. All the measurements are rough and approximate, because we never measure it with a scale. Everything is "கை அளவு கண் அளவு" (Taken in hand, measured with eyes!!)But I sure can vouch for the taste, because it has come this way over a few years! :)

Rasam Powder
Basic Spice powder to make Rasam

What we need:
Red Chilli - 100g
Dhania - 50g
Peppercorn - 50g
Jeera - 50g
Fenugreek (Vendhayam) - 25g
Mustard - 2 tbsp.
Turmeric powder - 1 tsp.
Asafoetida - 1 tsp.
Curry leaves - a few sprigs

How to do:
1. Dry roast the mustard till it starts to pop. Remove and set aside.
2. Dry roast the fenugreek seends till it turns dark red. Remove and set aside.
3. Dry roast the dhania seeds till it starts emiting out a nice aroma. set aside.
4. Now add all the remaining ingredients (except turmeric powder and asafoetida) to the pan and roast well.
5. In a mixie, grind together all of them with turmeric powder and asafoetida to a fine powder.

Note: 1. It is important to roast Mustard and Fenugreek well (as in Step 1 and 2). Otherwise the rasam will taste bitter.
2. In order to make large batches, increase the quantity of ingredients propotionately.
3. Storing in an air-tight container preserves this powder along with its flavor for upto an year. You can use upto 2 tbsp. of this rasam powder to make 2 servings. Please do refer to my Thakali Rasam recipe for the procedure.