Source: Of course Amma Who else?
Serves: Usually lasts for 1 month, the rasam being made for 2 to 3 people.
What you need?
Dry round red chilli- 250g
Pepper Corns- 50g
Cumin seeds – 50g
Toor Dal- 2 tbsp
How to make the powder?
First, Heat a kadai and add a few drops of ghee and saute the dhania until aromatic. Let it cool.
Next, in the same kadai, add a few more drops of ghee and saute the pepper corns and the jeera until they pop like mustard seeds.Transfer to a plate and let it cool.
Then in the same kadai, saute the dry chillies without adding ghee for like 7 mins or until slightly aromatic. Never touch your face after this. I speak from experience.
In the same kadai, saute the cumin seeds for a minute or two. Dont over saute them because they dont taste well. Let the chillies cool.
In a dry mixer, first grind the jeera and the peppercorns to a powder the consistency of rava. Then transfer to a plate. Now, grind the dhania in 2 batches. Do the first batch along with the toor dal. Transfer both the batches to a plate. Let it cool.
Now, grind the chillies finely. And allow to cool. Spread a newspaper and place all the powders on it. Gently combine. Now make 2 batches of the powder and grind in mixer once more. Just to make sure that it is evenly mixed.
You can store it in an airtight container. And use it whenever making rasam.