How to make Rasam Powder at Home| South Indian Style
Dry roast the coriander, fenugreek and cumin seeds, each separately until deep brown on a low flame and set aside.
Heat the oil and add the red chillies into it. Now roast the chillies until crisp and bright red in colour. Remove from the oil and set aside.
Now similarly, roast the curry leaves in the oil until crisp and dark green. Remove from the oil and set it aside too.
Tear asafoetida into bits and roast it too for 10-15 seconds in the same oil. Remove from the oil and set it aside as well.
Now heat the ghee and roast the peppercorns into it until the aroma arises. Remove from the ghee and set aside.
Finally, grind all the ingredients into a fine powder and cool and store in an airtight container.