Coriander Seeds 1 cup
Broken Dried Red Chiles 1 1/2 cup
Cumin Seeds 1/4 cup
Mustard Seeds 1/4 cup
Fenugreek Seeds 1 tbsp
Black Peppercorns 1 tbsp
Asafoetida 1 tbsp
Toor Dal or Urad Dal 2 tbsps
Dried Curry Leaves 2 tbsps (optional)
Method of preparation:
Heat a heavy bottomed pan on medium high heat.
Roast each ingredient except asafoetida and curry leaves seperately until fragrant or until it changes color a bit.
Transfer all the roasted ingredients along with asafoetida and curry leaves into a bowl.
Once cooled, grind the ingredients in the bowl into fine powder using a spice grinder.
Store tight and use as required.
Notes: Basic rasam powder is just the coriander, red chile, cumin seeds and toor dal. So vary the other ingredients to your needs if necessary.