Take a pan dry fry coriander seeds till it changes color and gets nice aroma and take it into plate.
Now fry toor and Chana dal till it changes color and take it into plate.
Now dry fry cumin seeds till it you get nice aroma and take into plate.
Now dry fry pepper and fungreek seeds for a second and take it into plate.
Now add oil (1/4 tsp) and fry red chillies and curry leaves and take into plate.
Let all the fried ingredients cool to room temperature.
Take a mixer jar add the above along with hing and grind it fine powder.
Take the above rasam powder into plate and let it cool. Later store it in air tight and dry container.
We can use it minimum 6 months or long if it is preserved properly.
Donot add rasam powder immediately after grinding, it may decrease its lifetime. Also use dry grinder and curry leaves must be dried other wise we do not preserve it for long time.
Another thing to remember is dry roast ingredients so that it we will preserve long time.
