Rasam Powder

• ½ cup dried red chiles, stemmed
• ½ cup coriander seeds
• 2 tablespo

In a small heavy cast-iron skillet dry roast each ingredient in turn (since times will vary), over medium-high heat, stirring frequently to prevent burning, until fragrant and starting to brown. Turn out into a small bowl. Transfer the spices to a spice/coffee grinder or a large stone mortar (you may have to work in batches) and grind to a fine powder. Let cool completely before storing in a we