Many South Indian households (as indeed all Indian households) have a variety of powders to be used in cooking. I presume this is because mornings have become really rushed. These powders, pre-prepared and stored, saves a lot of precious time. I am not really familiar with the powders in most parts of the country. But have a fair knowledge of Thamizhnadu.
Some powders are used directly in meals while others are intermediary powders used while cooking. In Thamizh households, two powders are essential – sambar and rasam powders. I have posted the sambar powder recipe in this blog earlier. But the absence of a rasam powder recipe is a big gaping hole which I will correct today. Please bear in mind that there are several variations to rasam powders. Each household will have their own recipe. i am providing a simple and basic one.

Ingredients
2 cups coriander seeds (sabut dhania, kothamalli varai)
1 cup pigeon peas lentils (tur dal, thuvaram parupu)
1/2 cup black pepper corns (sabut kali mirch, kuru milagu)
1/2 cup cumin seeds (sabut jeera, jeeragam)
2 tbsp red chilis
Method
Roast each ingredient separately, till fragrant
Transfer all the ingredients to a blender
Blend to a fine powder
Transfer to an airtight jar (will stay for a few months, but aroma will reduce)
Use as necessary
Enjoy!

t