Rasam masala powder

Ingredients

Coriander seeds 3/4 cup
Red chilli (long variety) 20
Toor dal 1/4 cup
Channa dal 1/4 cup
Black pepper 3 tblsp
Cummin seeds 3 tblsp
 

Method

Dry roast red chilli, channa dal and toor dal first until dals are golden in colour. 

Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.

Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.

Powder it to a fine powder in a mixer and store in an airtight container.

Notes

Can be stored for a month if handled properly in an airtight container.
If you want you can add turmeric in this powder. I add turmeric to rasam only if needed.