Your store bought rasam masala isnt satisfying you? Look no further, this rasam masala will take your rasam many notches up.RASAM POWDERIngredients 25-30 curry leaves2 teaspoon black peppercorns 1½ teaspoons coriander seeds2½ teaspoons cumin seeds (jeera)½ teaspoon dried fenugreek seeds 5 dried red chillies1 tablespoon oil⅓ cup split pigeon peas (toor dal)½ teaspoon asafeotida ½ teaspoon turmeric powderMethod1. Dry-roast curry leaves in a non-stick pan till slightly crisp. Transfer on a plate and cool.2. Dry-roast black peppercorns, coriander seeds, cumin seeds, fenugreek seeds and dried red chillies in the same non-stick pan till light golden brown. Transfer on the same plate and cool.3. Heat oil in the same non-stick pan. Add split pigeon peas and sauté till golden brown. Transfer on the same plate and cool.4. Grind together the roasted mixture, turmeric powder and asafoetida into fine powder.5. Store in an air-tight container and use as required. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor