Saarina Pudi | Fresh homemade rasam powder | How to make saarina pudi?
Author: Vindhya Desai
Recipe type: Masala
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 75 Gm or ¾ Cup~
- 100 Gm or ½ Cup dhania/coriander seeds
- 15 Gm or 1 Tbsp mustard/saasuve
- 15 Gm or 1 Tbsp jeerige/jeera/cumin
- 10 Gm or ½ Tbsp menthya/methi/fenugreek
- ½ Tbsp black pepper
- ½ Tsp crystal asafoetida/hing
- 8-10 dried red chillies (byadagi variety)
- 15 karibevu/curry leaves
- 1 Tsp oil
- 1 Tsp turmeric
- Heat a pan, add all ingredients except oil, curry leaves and turmeric
- Dry roast them on low flame till they become aromatic and slowly change colour. Do NOT blacken them or burn them. Let it cool
- In a pan, heat oil, add washed and wiped curry leaves. Let them turn crisp
- In a mixer jar for grinding dry powders, add cooled ingredients, crisp curry leaves and turmeric
- Grind into a rough powder. Store ground powder in an airtight container
Extra dry the ingredients in sun if you want to make them more crisp
Wash curry leaves a few hours before and let them air dry
Add byadagi variety red chillies for extra flavour and colour
Recipe by Food Of Interest at https://foodofinterest.com/rasam-powder/
3.5.3208