coriander (seeds) 500 gm
red Chillies (long) 100 gm
split bengal gram (chick pea) 100 gm
split black gram 100 gm
peppar 25 gm
cumin 15 gm
fenugreek 10 gm
cinnamon 5 gm
asafoetida 5 gm
oil 4 table spoons
Heat the oil in a pan and put in the asafoetida first. Then add all the other ingredients and roast till the chillies turn crisp and the other ingredients turn golden brown. To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer.
This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Mysore Rasam'.
Mysore Rasam is similar to soup.
Procedure for preparing Mysore Rasam
1. Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder.
2. Add this powder, tamarind paste and salt to the cooked dal.
3. Boil for 10 mts.
4. Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.
5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. A pinch of asafoetida can also be added.
6. Add curry leaves and chopped green coriander for additional flavour.
Usually this item is eaten with rice in South India. But it is also drunk as soup. It is very useful to aid digestion and hence can be served as an appetizer.