Ingredients:
Guntur chillies – ½ kg; Byadagi chillies – ½ kg; Dhania seeds – ¾ kg; Channa dal – 300 gm; Urad dal – 300 gm; Fenugreek seeds – 50 gm; Asafoetida – 50 gm; Turmeric sticks – 25 gm; Curry leaves (big bunch) – 2.
Method: Roast each ingredient separately with a few drops of oil. Cool. Keep in the sun for 4 hours. Powder and store.
Rasam powder
Ingredients: Guntur chillies – ½ kg; Byadagi chillies – ½ kg; Dhania seeds – ¾ kg; Cumin seeds – ½ kg; Mustard seeds – 15 gm; Fenugreek seeds – 150 gm; Asafoetida – 100 gm; Turmeric sticks – 25 gm.
Method: Dry roast each ingredient separately with a few drops of oil. Cool. Dry it in the sun for 4 hours. Powder and store.
Two-in-One powder
Ingredients: Guntur chillies – ¾ kg; Byadagi chillies – ¼ kg; Dhania seeds – ½ kg; Channa dal – 100 gm; Urad dal – 100 gm; Moong dal – 100 gm; Cumin seeds – 100 gm; Pepper – 100 gm; Mustard seeds – 50 gm; Fenugreek seeds – 50 gm; Curry leaves – 2 bunches (big); Cinnamon, Cloves and Cardamom (together) – 50 gm.
Method: Dry roast each ingredient separately with just a few drops of oil. Sun-dry for 4 hours, powder and store.
