Use freshly bought whole spices like cumin, coriander and black pepper for vibrant flavour.
Roasting spices before grinding them releases the essential oils and enhances the aroma.
There will be a burst of flavour and taste when the whole spices are mixed together.
The red chillies add a hint of smokiness to the rasam powder.
Use a pinch of hing to jazz up the flavours.
The dried curry leaves bring a subtle, aromatic flavour to the mixture.
Grind the spices into a fine powder so that it blends well.
For the rasam powder to not get soggy, it is better to keep it in an airtight container.
Prepare it in small batches so that the arora of the powder remains strong.
Mix and make the powder according to your taste and spice tolerance.