Indian food need never be a once-a-week-restaurant treat again!
Free Indian Recipe, easy to follow and cook, Indian cooking is simply rewarding!

• 1 cup Red chillies (broken into small pieces and
  tightly packed).
  
• 1 cup Dry coriander seeds
  
• 2 tbsp Gram dhal
  
• 1 tbsp Oil
  
• 1 tsp Cumin seeds
  
• 1/2 tsp Fenugreek (methi seeds)
  
• Hing - a pea size lump or 1 teaspoon hing powder.
  
• 2 sprays Curry leaves

Directions for making Mangalore Rasam Powder:

1. Break up the chillies along with the stalks into smaller
   pieces (to enable easier powdering).
2. Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour.
3. Add coriander seeds, red chillies, cumin seeds, gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma.
4. Remove from flame and allow to cool.
5. Powder fine and bottle it.
6. This powder can be used for 2-3 months.
7. Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body).
8. Enjoy your Mangalore Rasam Powder. Hope you love this Indian recipe.