II Rasam Masala II


  • 1/2tsp Cumin seeds
  • 2tsp Coriander seeds
  • 1tsp Fenugreek seeds
  • 1tsp mustard seeds
  • 6 Dried chilies, broken into several pieces
  • Few curry leaves
  • 1/2tsp Black gram (urad daal)
  • A pinch of asafetida
  • 1tbsp black peppercorns


  • Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
  • Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.