Rasam Masala

A dry spice mixture that is primarily used for making Rasam.

There are countless minor variations on the recipe for this masala, but this is the version we use at home.

• 2 table spoons Toor dal
• 2 table spoons Chana dal
• 1 tea spoon Fenugreek seeds (Methi)
• 5 table spoons whole Corriander seeds
• 1 table spoon Black pepper corns
• 1 tea spoon Cumin
• 1/4 tea spoon Turmeric (Haldi)
• 25 - 50 gm (1 - 2 ounces) Dried red chillis

Toor dal is sold oily or dry. Both can be used, but wash the oily dal in frequent changes of water just before use. Heat a dry frying pan (Skillet) and dry fry each of the ingredients separately. The dals should be fried until they become a little orange brown. The cumin seeds are done when they turn a shade darker and give off a delightful aroma. Do put the extractor fan on full when you roast the red chillis or you will bring tears to the eyes of everyone in the vicinity!

Grind the roasted ingredients until it becomes a reasonably fine powder. Open your grinder lid carefully -- this masala contains a fair amount of chilli. Kept in a tightly sealed container, the rasam masala will remain good for several months.