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Mysore Rasam Powder

Ingredients

Red chillies (equal proportion of ordinary & Kashmiri Red chillies) : 2
1/2 tea cups
Dhania Seeds : 2 cups
Jeera + Pepper corns (together) : 1/2 cup (1/4 + 1/4)
Methi seeds + Mustard seeds(together) : 1/4 cup
* Kashmiri / Bedege Red chillies are used for colour

Method:

1. Take a kadai with 1tsp of oil.
2. Roast Dhania seeds for 2-3 mts on a low flame.
3. Now put in the red chillies and roast till they get smeared with oil.
4. Switch off the flame and retain in kadai for half an hour for crispness.
5. Meanwhile, take another kadai with 1 tsp of oil and roast the remaining ingredients for 3-4 mts.
6. Now grind the contents of both the kadais together to make a fine powder.

And lo! rasam powder is ready for storage.
Store the powder in an air tight container to retain freshness.
To serve 4, 3 tsps of the above powder can be used while making the rasam.