Heat a pan adding oil and red chillies. With constant stirring roast them till they puff up. Transfer to a plate and next roast the coriander seeds followed by cumin seeds.

Finally roast the fenugreek seeds along with curry leaves. Let all the roasted ingredients cool down to room temperature. Then powder them together to fine texture.

Now the Udupi rasam powder is ready. Let it cool and store it in a air tight container.

Roast each ingredient separately and ensure it is not burnt.

The spices should be roasted in medium flame with constant stirring otherwise they easily get burnt.

I have used only byadagi variety chillies which is mild in spice.

Standard measurements in terms of gram: Red chilly- 100 gm, Coriander seeds- 75 gm, Cumin seeds- 25 gm and Fenugreek seeds- 25gm