Ingredients

• 2 - red chillies (equal proportion of ordinary and Kashmiri red chillies)
• 1/2 cup - coriander (dhania) seeds
• 1/2 cup (1/4 + 1/4) - cumin + pepper corns (together)
• 1/4 cup - methi seeds + mustard seeds (together)

How to Make Mysore Rasam Powder

• Take a kadai with 1 tsp of oil. Roast dhania seeds for 2-3 mins on a low flame.
• Now put in the red chillies and roast till they get smeared with oil.
• Switch off the flame and retain in a kadai for half an hour for crispness.
• Meanwhile, take another kadai with 1 tsp of oil and roast the remaining ingredients for 3-4 mins.
• Grind the contents of both the kadais together to make a fine powder. Rasam powder is ready to store and use.