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KARNATAKA SAARINA PUDI recipe

UDUPI RASAM POWDER RECIPE

Smitha Kalluraya
Print Recipe Pin Recipe
Course condiments
Cuisine karnataka

Ingredients
 

  • 1 cup Coriander Seeds Dhania
  • 1/4 cup Cumin seeds / jeera seeds
  • 3 tbsps Fenugreek seeds methi
  • 1/2 tsp Mustard
  • 1 tsp Split Black gram Urad dal, (Optional)
  • 2 - 2.5 cups Red Chilli, ( mix both byadgi & guntur (kashmiri + spicy variety ))
  • 1/2 tsp Asafoetida/ hing, (or a  peanut size if using hard hing )
  • 2 - 3 strands Curry Leaves
  • 2 - 3 tsps Coconut Oil / Any oil, ( i use coconut oil )

Instructions
 

  • In a kadai / pan , Add few drops of oil and roast coriander,cumin , fenugreek seeds separately till they turn crisp and aromatic.Keep aside .
  • To the same kadai , add few drops of oil and add mustard , urad dal . Once mustard spluters , add hing . Keep aside.
  • Next is red chillies and curry leaves . Add few drops of oil , keep the flame on sim and roast them till they are crispy .
  • Finally take a big kadai. Add all the roasted ingredients and mix well .
    SAARINA PUDI
  • Once the roasted ingredients attain room temperature ,in a mixer , grind everything to a smooth powder .
  • Allow the ground Rasam powder to cool off completely and then store it in an air-tight container. Use as required to make Rasam .Do not use wet spoon or wet hand to have a good shelf life.
    KARNATAKA SAARINA PUDI

Notes

  1. To make Rasam powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
  2. You can use any cup / tumbler / glass to measure . But use the same one to measure all ingredients.
  3. You can increase / decrease red chilli quantity based on your preference .
  4. Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
  5. While measuring red chilies, break them into tiny pieces; This way, its a lot easier to stuff into cups and measure them.
  6. The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Rasam powder
  7. You can even add few spoons of it while making various stir fries / curries / rice bath .