Rasam Podi (Powder)

I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.
— Marcus Samuelsson

Prep day after a long hiatus from cooking, and of course the first thing I replenish is my stock of Rasam powder. Used of course to primarily to make Rasam ( a tangy tomato and lentil stew,) this can also be used to spice up dry roasted vegetables like potatoes, in any tomato onion or tamarind based gravy, Upma (grits) and the like.

Recipe
Roast each ingredient individually in a few drops of ghee, at low flame till fragrant

1/2 cup Coriander seeds

1/4 cup Pepper Corn

1/4 cup Cumin Seeds

1/4 cup Thor dal together with
1/4 cup Chana Dal

20 Curry leaves

10 Dry red Chilies together with
10 Byadagi Chillies

Add
1 tsp Turmeric Powder
1 tsp Asafoetida

Let cool. Powder fine.
Store in a cool place in an airtight jar and use a dry spoon.