Recipe - Rasam Powder (Rasam Podi)

2 One half cup Coriander seeds
1 One half cup Red chillies
One half cup Black peppercorns
Three fourths cup Red gram dal (pigeon peas;
toor dal), picked over &
rinsed
4 tablespoon Bengal gram dal; picked over
& rinsed (yellow split
peas, channa dal)
One half tablespoon Cumin seeds
1 teaspoon Ground turmeric
1 small Bunch curry leaves

In a heavy saucepan, dryroast all the ingredients seperately, until they
each give off a strong aroma. (However do not roast the Ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend
into a fine powder.

Store in an airtight container and use as required.

Makes 15 ounces.

From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to BakeryShoppe Digest V1
#176 by Sharon Raghavachary schary@earthlink.net on Jul 31, 1997