Rasam Powder

Ingredients:
Red chillies - 1 cup
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.

Method:
Break up the chillies into smaller pieces (to enable easier powdering).
Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour.
Add coriander seeds, red chillies, cumin seeds, gram dhal
and curry leaves and fry for about five minutes on a low flame
till it is well roasted and you get a lovely aroma.
Remove from flame and allow to cool.
Powder fine and bottle it. This powder can be used for 2-3 months.