RASAM POWDER Ingredients 25-30 curry leaves 2 teaspoon black peppercorns 1½ teaspoons coriander seeds 2½ teaspoons cumin seeds (jeera) ½ teaspoon dried fenugreek seeds 5 dried red chillies 1 tablespoon oil ⅓ cup split pigeon peas (toor dal) ½ teaspoon asafeotida ½ teaspoon turmeric powder Method 1. Dry-roast curry leaves in a non-stick pan till slightly crisp. Transfer on a plate and cool. 2. Dry-roast black peppercorns, coriander seeds, cumin seeds, fenugreek seeds and dried red chillies in the same non-stick pan till light golden brown. Transfer on the same plate and cool. 3. Heat oil in the same non-stick pan. Add split pigeon peas and sauté till golden brown. Transfer on the same plate and cool. 4. Grind together the roasted mixture, turmeric powder and asafoetida into fine powder. 5. Store in an air-tight container and use as required. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor