Saarina pudi ( menasina pudi or rasam powder)

Ingredients 

Coriander seeds ( dhania // kothambari bija  ) —4 cups

Jeera(jeerige// cumin seeds)-1/2 cup

Menthya seeds( methi dana / fenugreek seeds)—1/4 cup

Mustard seeds(sasive)—1/4 cup

Black Pepper corn( kaalu menasu)—1 tablespoon 

SSP special asafoetida( hing// ingu) — 1 tablespoon 

 Bydagi  red chillies—1 bowl ( almost 5 cups heaped )

Curry leaves( karibevu/ kadipatta)—1/2 cup

Method 

Mix jeera ,menthya,pepper ,mustard seeds,asafoetida fry them in medium flame till mustard seeds turn brown.  ( or micro wave in high for 3  to 4 minutes )..dry roast no need to add oil.

Next dry roast dhania  till it changes colour and turns aromatic  ( or microwave in high for 2 to  3 minutes )

Next fry red chillies with a 2 tablespoon of dhania,curry leaves adding a tablespoon of oil  to avoid chilliness.

Fry till crisp and chillies puffs up. ( micro wave in high for 4 minutes closing by a sheet to avoid ghaatu ( chilli ness)

Cool completely .

First grind red chillies in a mixer grinder jar  to  powder and then add all other ingredients and grind to  a fine powder. Mix well.

Now authentic rasam powder is ready to use.

Cool and store in a air tight container or glass jars 

NOTE

You can use both byadgi red chilli and guntur variety red chilli.

Bydagi gives nice red colour and guntur is used for spiciness.

You can also increase or decrease red chilly quantity based on your spiciness.