Rasam/Saru Powder

From southern India, this spice blend is used to season rasam and saru, delicious restorative soups served with piping hot rice. It is a pungent mix based on black pepper, cumin, mustard seeds and fenugreek, with coriander seeds providing a mild background spiciness. Lemony, astringent curry leaves give it the special flavour of the region. The recipe was given to me by my food writer friend Manisha Harkins. Her family come from Karnataka in southern India and the blend is her aunt’s special creation.