<p>Ingredients: </p>.<p>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.<br /><br />Method: Roast each ingredient separately with a few drops of oil. Cool. Keep in the sun for 4 hours. Powder and store.<br /><br />Rasam powder<br /><br />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.<br /><br />Method: Dry roast each ingredient separately with a few drops of oil. Cool. Dry it in the sun for 4 hours. Powder and store.<br /><br />Two-in-One powder<br /><br />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.<br /><br />Method: Dry roast each ingredient separately with just a few drops of oil. Sun-dry for 4 hours, powder and store. <br /></p>
<p>Ingredients: </p>.<p>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.<br /><br />Method: Roast each ingredient separately with a few drops of oil. Cool. Keep in the sun for 4 hours. Powder and store.<br /><br />Rasam powder<br /><br />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.<br /><br />Method: Dry roast each ingredient separately with a few drops of oil. Cool. Dry it in the sun for 4 hours. Powder and store.<br /><br />Two-in-One powder<br /><br />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.<br /><br />Method: Dry roast each ingredient separately with just a few drops of oil. Sun-dry for 4 hours, powder and store. <br /></p>