Rasam, a lovely blend of spices, tamarind and lentils is a favorite in southern India. Usually mixed with rice, rasam also makes a great soup. I’ve posted the recipe for my favorite rasam earlier, and a simple rasam as well. This is the basic spice mix used to make rasam.
1 cup Coriander Seeds
1 cup Toor Dal
1/4 cup Black Peppercorn
1/4 cup Cumin Seeds
15-20 Dried Red Chillies
1 cup Curry Leaves
Roast the coriander seeds, toor dal, peppercorn, cumin seeds and red chillies.
Separately roast the curry leaves.
Grind together to reach the consistency of semolina (a coarse grain).
This powder can be stored in an airtight container for up to 6 months.