This recipe is from my Mother, who makes excellent Rasam, Sambhar and Vangibath powder in an authentic way. Ingredients: 1 cup coriander seeds/dhania ½ cup jeera/cumin seeds ¼ cup mustard seeds little less than ¼ cup methi seeds/fenugreek seeds 2 tablespoon oil 2 tablespoon black pepper ½ teaspoon crushed turmeric root/powder ½ teaspoon hing/asafoetida 25 to 30 curry leaves 25 dried red chillies (smooth skin/guntur variety) 50 to 55 byadgi red chillies (if you don’t have this variety, substitute with 35 other variety chillies) Method: Heat the large pan on medium high heat. Dry roast coriander seeds, jeera, mustard seeds, … Continue reading Mysore Rasam Powder