Dry Roast Toor Dal, Chana Dal ,Black Pepper, Cumin Seeds, Mustard &Black Pepper in a deep pan until they are dark brown in color.
Transfer them to a plate and allow them to cool down.
Now add the Coriander seeds and roast for about 2 minutes until they are just about to change color.
Lastly, add the red chillies and curry leaves to the same pan and roast until they become warm. Do not over roast the chillies.
Transfer them to the plate and allow them to cool down.
Once all the ingredients come down to room temperature, transfer the roasted ingredients to the mixie ( blender ) and grind them to a coarse rasam powder.
Store the prepared rasam podi powder in air tight container.