Here goes the prep method for Rasam podi for 1-2 months in measures of tumblers. The procedure is too elaborative to help anyone preparing it for the first time especially for Newly weds / New to cook or bachelors away from home.
3 Tumblers : Daniya , Red chillies
1 Tumbler : Tuvaram paruppu (Toor Daal) , Melagu (Black Pepper),
1/2 Tumbler : Kadala parupu (Chenna Daal)
1/4 Tumbler : Seeragam (Jeera)
Manjal podi / Turmeric powder
Fry the above content in a dry pan seperately,
Daniya till it jumps,
Melagu and Seeragam till you feel the smell of the mixture,
Daal till they become brown or closer to brown colour,
Fry 3/4 table spoon of manjal podi seperately in the same pan and grind them together in mixie such that chilli goes to the bottom of the mixie jar, then daniya and other contents on top of it.
Thats it, Rasam made out of this podi is really awesome similar to those in Iyengar weddings.
While preparing rasam if we use comparitively less tamirind , more tomato and more toor daal water and garnish with corriander and curry leaves... then
No one can eat just once!!