Rasam Powder

Ingredients:
1 kg Guntur Chilli
1 kg Daniya (coriander seeds)
150 gms Curry leaves
150 gms Jeera
35 gms Mustard
120 gms Pepper
170 gms Methi seeds
25 gms Cinnamon
25 gms Maratha Moggu
3-4 No.s Dry turmeric
1/4 tsp asafoetida

Method:
* Divide chilli into small portions and fry in a thick pan, with little oil, on a low flame, till they are crisp.
* Mix coriander seeds with fresh curry leaves and divide into small portions, fry in a thick pan, on a low flame till the curry leaves are dry.
* Fry jeera, mustard, methi in a thick pan on a low flame.
* Fry pepper, cinnamon, maratha moggu and asafoetida with little ghee, one after the other.
* Break turmeric into small pieces.
* Cool and mix all the ingredients and make a smooth powder, in a mixie (or in a flour mill). Sieve and store in an airtight container. Can be stored and used for 1 year.