Rasam powder” is an important ingredient in the preparation of rasam, as it adds flavour and fragrance to rasam. It is easy to prepare. Rasam Powder is made with coriander powder, red chilli powder, red gram, black pepper powder, fenugreek powder, and asafoetida and turmeric powder. Rasam is a thin, spicy South Indian dish made with toor dal lentils, tamarind and jaggery (brown sugar). Rasam is generally made using pigeon pea, called toor dal or tuvar dal in Indian language. It is a side dish served as a soup or with plain rice. There are many varieties of rasam, such as plain rasam, Mysore rasam, tomato rasam, lime rasam, pineapple rasam, pepper rasam etc.
First keep mango slices for two day after pouring in turmeric and salt separate the water from mango slice and dry it in sun light for 2 to 3 hours, properly mix the Pickles Masala in mango slices keep the mixture for a day. Then properly mix the mango slices in other masala, heat oil and cool it. Add this oil in to above mixture (for better test of pickles use mustard or sesame oil). Mango slices remain deep in oil is necessary for long preservation.