Rasam podi/ Charu podi/ Rasam powder

Ingredients:
1.Coriander seeds / dhania – 3 cups
2.Cumin seeds / jeera – 1 cup
3.Mustard – 1/2 teaspoon
4.Black peppercorns – ¼ cup
5.Curry leaves – few
6.Fenugreek seeds – 1/2 teaspoon
7.Red chillies – 10 nos.
8.Oil as necessary – I take 2 tablespoons.

Method:

1.Take a pan with little oil – may be 1/2 tablespoon.
2.Add the coriander seeds and fry till you get a nice aroma. Transfer it to a plate.
3.Fry the cumin seeds, mustard and fenugreek and till the cumin seeds starts to change color. Transfer it to the plate.
4.Fry pepper with very little oil with the pan covered with a lid to avoid pepper hit your face. Once you start hearing the pepper hitting the lid, transfer it to the plate.
5.Fry the curry leaves till it becomes brittle. See that it does not change colour.
6.Add little oil to the pan and fry the chillies till it starts to change colour.
7.Now transfer this also to the plate and allow the entire mix to cool.
8.Grind the mixture to fine powder and keep it open for five minutes.

This would come for 1.5 months if you use it regularly. If you do not use regularly, it is better to reduce the quantity proportionately so that the aroma of the powder is not lost in due course.