Do you buy rasam powder or any masala from a store, try making it at home. There will certainly be a difference in the way you cook at home and it tastes very fresh, aromatic and will be of course free of preservatives. A simple saaru/rasam can be very satisfying and what better if you have fresh masala to make piping hot saaru/rasam/charu at home. Here is the recipe to make fresh rasam/saaru powder at home. For the proportions mentioned here you can make saaru/rasam powder that will be sufficient to make saaru/rasam at least 12 times which serves 4 people, so it lasts for a long time. You can even double the quantities and make more powder. Rasam powder can be used for a variety of other dishes like huLi avalakki and many more.
Saarina Pudi | Fresh homemade rasam powder | How to make saarina pudi?
Prep time
Cook time
Total time
Aromatic, spicy Udupi style homemade saarina pudi/rasam powder
Author: Vindhya Desai
Recipe type: Masala
Cuisine: Indian
Serves: 75 Gm or ¾ Cup~
Ingredients
- 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
Method
- 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
Notes
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
Wash curry leaves a few hours before and let them air dry
Add byadagi variety red chillies for extra flavour and colour
Stepwise:
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
