An aromatic blend of spices ,sure to enhance the taste of your "Rasam" by multiple times. Try this simple recipe and your lunch times will never be the same again.
1 Cup (16 tbs)
1. In a pan, dry roast the spices one by one till a nice aroma is let out.
2. Add the asafoetida at the end.
3. Cool and blend to a coarse powder.
4. Store in an airtight container. Use according to your preference or 1 tsp for approximately 3 cups of rasam.
Don't let this powder boil for too long as all the spices are already roasted ,add just before turning off the heat for maximum flavor.
Use dried curry leaves for a longer shelf life.if using fresh leaves use with in a few days.