Ingredients:

• Coriander seeds 1 cup
• Jeera 1/3 cup
• Pepper 1/4 cup
• Curry leaves 1 cup
• Red chilli 15-20 no
• Ghee 1Tsp

Procedure:

1. Heat a thick-bottomed kadai. Add coriander, pepper, curry leaves and ghee. Roast with continuous stirring, in low heat, till smell emanates.
2. Add jeera and roast further for three minutes. Remove from heat and allow it to cool.
3. Grind the above in a mixer/grinder as a coarse powder and store in a air-tight container.

Make Rasam with powder

Ingredients:

• Dhoor dhal -1/2 cup
• Tomato-2 no cut into small pieces
• Green chili 1 no, split into two pieces
• Garlic 5 cloves, crushed
• Tamarind, small lemon size, soaked in water and filtered into juice
• Salt, 1 Tsp oil, 1 Tsp Ghee
• Mustard seed 1 tsp, jeera 1/2 tsp, split dhal 1/2 tsp, Red chili 1 no broken into two pieces. Asafoedita 1 tsp, curry leaves and coriander leaves.
• Rasam powder 2 Tsp

Procedure:

1. Boil dhoor dhal in 1 cup of water
2. Boil tomato, green chili, crushed garlic in 1 cup of water.
3. Add mashed dhoor dhal, tamarind juice, rasam powder and salt to taste.
4. Bring it to boil, remove from hear immediately and keep aside.
5. For garnish: Heat 1 Tsp oil in a kadai.
6. Add mustard, as it splutters add jeera, split dhal, broken red chili, curry leaves and asafoedita and switch off heat, add 1Tsp ghee, mix it with rasam. Add coriander leaves and serve hot.