Mysore Rasam Powder

Here's the recipe for the Rasam powder I used in this Mysore Rasam. Like I said in that post, I don't usually make spice powders from scratch. I know freshly homemade spice mixes add a lot of flavor to dishes but I get lazy to make them.

But when I saw this Mysore rasam in Dakshin cookbook by Chandra Padmanabhan, I was tempted to make the spice mix. Glad that I made it because this is one of the more flavorful rasam powder (I'm comparing it with the store-bought rasam powders).

The rasam powder can be stored in an airtight container for up to 2~3 months. 

Mysore Rasam Powder

Ingredients:

• 1cup Coriander Seeds
• 2tbsp Black Peppercorns
• 2tbsp Cumin seeds
• 2tsp Fenugreek seeds
• 10~15 Curry leaves
• 1cup Dry red chilies
• 1½tsp Oil
• 1tsp Turmeric

Method:

1. Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.
2. Heat oil and fry the red chilies.
3. Grind all the ingredients together to a fine powder along with turmeric.
4. Store in an airtight container and use as needed.

Also linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 4'.