Saute red chilies until they puff up and turn crisp. Place it aside.
Add coriander seeds to the pan and saute until you get a nice aroma.
In the same pan, saute cumin seed and methi seeds on low flame until the spices release their aroma. Place it aside.
Saute the curry leaves, hing and cinnamon stick on low flame.
Let all the spices cool completely.
Now blend all the roasted spices with a teaspoon of hing powder and blend into a fine powder consistency.
Rasam powder is ready and you are all set to prepare your favorite rasam or 'saaru'.