Rasam Masala

Rasam, (Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru;Malayalam: Rasam; Tulu:Resa; Sourashtra:Pulichaar) is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables. It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid. There are different kinds of Rasam - Tomato Rasam, Garlic Rasam, Pepper Rasam, Pineapple Rasam .. Rasam is also good for digestion.

250 g coriander seeds
125 g red chillies
125 g dried coconut
20 g turmeric pieces
20 g cumin seeds
20 g fenugreek ( methi ) seeds
20 g asafoetida
2 handful curry leaves
Ground nut oil for frying

Hand pick and clean all the ingredients.

Pour sufficient oil in an iron pan and heat it slightly.

Fry all the ingredients separately on a medium heat until they are golden brown.

Mix all the ingredients and pound them together to a fine powder.

Sieve it through medium sieve.

Blend the masalas well and store in a glass jar with tight lid.