Rasam Is an integral part of a South Indian household , and in the iyenger jargon rasam is called as “satthumadhu”.
- 4 cups coriander seed
- 1 cup dry red chillies
- 1/2 tsp black peppercorn
- 1 tbsp toor dal
- 1 tbsp fenugreek
- 2 tbsps cumin seed
- dry curry leaves
- Arrange all the ingrdients . Take a kadaai , keep it on medium high heat , dry roast all the ingredients except cumin and dry curry leaves , until they leave out their aroma. Take this in a blender jar and grind it to a powder.
- Then dry roast the cumin and dry curry leaves , and add it to the rest of the powder and grind.
- This powder can be stored in a air tight container and has the shelf life of 1 month.
I have sun dried the curry leaves and used them here , you can use fresh curry leaves too.
This powder is mainly used to prepare Rasam / Saathumadhu.