Title: Mysore Rasam Powder
Categories: Herb Check
Yield: 2 Cups

4	oz	Coriander seeds
1/4	c	Black peppercorns
1/4	c	Cumin seeds
4	ts	Fenugreek seeds
1	bn	Curry leaves
1	tb	Oil
3		Dried red chilies
2	ts	Turmeric

Dry roast coriander, peppercorns. cumin, fenugreek and curry leaves until lightly browned, then set aside. Heat oil and fry chilies. Grind all ingredients together until fine. Store in an airtight container.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 14

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