South Indian Sambar / Rasam Powder (Mangalore style)

Ingredients :

1.  Byadagi Chilli (Red)  -  2 cups*  (for color and taste)

2.  Guntur Chilli / Salem Chilli (Red)  - 1 cup* (adds spiciness)

3.  Dhaniya (Coriander seeds) -   1 cup*

4.  Methi seeds (fenugreek)  - 3/4 cup*

5.  Jeera (Cumin seeds) - 1/2 cup*

6.  Uradh Dhal (White lentils) - 1/4 cup*

7.  Curry Patta (Curry leaves) - 1/4 of a bunch - about 40 leaves. 

8. Coconut oil - 5 to 6 teaspoons (

you can even use refined sunflower oil or groundnut oil. Rasam/sambar powder tastes the best if you use coconut oil.)

*cups can be of any size. Keep it constant throughout your measuring process.

Method :

1. Take a kadai and put 2 teaspoons of coconut oil in it. It should be kept in a low flame. Add both Byadagi chilli and Guntur/Salem chilli to it. Keep sauteing it continuously until the chilli becomes crisp.

2. Add uradh dhal/ white lentils to the pan along with the chilli. Now add a teaspoon of coconut oil and keep sauteing continuously until these white lentils becomes brown (not black).

3. Add Methi to it now and keep sauteing continuously until these methi seeds (fenugreek) becomes brown and crispy.

4. Now add Dhaniya (coriander seeds) and repeat the process until it is brown and crispy.

5. Add Cumin seeds (Jeera) and saute it until it is crispy.

6. At last add curry leaves and saute it until it is crispy.

You can add coconut oil in between each addition when you feel that you need a little oil to saute.

Allow it to cool and then ground it to a smooth powder in a mixer grinder. ( Don't keep it to cool for a very long time to keep the crispiness and aroma intact. Transfer the powder to an air tight container as soon as you finish grounding.)

This powder can be used to prepare South Indian Rasam or Sambar.