Toast the coriander seeds in a skillet over low heat until fragrant, then transfer to a plate. Toast the split pigeon peas and split chickpeas until aromatic, then transfer to the plate. Toast the dried red chilies for a short time, then transfer to the plate. Toast the black peppercorns briefly, then transfer to the plate.

Add the fenugreek seeds, cumin seeds, and curry leaves to the skillet. Toast until the curry leaves become crisp. Turn off the heat and add the turmeric powder and asafoetida. Transfer everything to a plate and let cool.

Once cooled, transfer all the ingredients to a blender jar. Add the salt and grind into a fine powder. Store the ground masala in a bottle. Use this homemade masala when making rasam.