### TranslatedIngredients: 1 cup Dry Red Chillies,1/2 cup Coriander (Dhania) Seeds,1/4 cup Arhar dal (Split Toor Dal),1 tablespoon Cumin seeds (Jeera),1 tablespoon Whole Black Peppercorns,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame (Gingelly) Oil ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 100 ### Cuisine: Chettinad ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately. Roast them until they are crisp and the dals turn pinkish brown.Once roasted, set them aside to cool.In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool.Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool.Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container.  If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time. 