UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI

Rasam , a spicy tangy South Indian clear soup is made almost everyday in South India . We like to relish our piping rasam with hot steamed rice with some ghee drizzled over it or sip a glass of it on a rainy chilly night .. Aah !! Nothing can beat this !! Did you know that the key to make a delicious flavorful rasam lies in the spice blend used while making it . Yes ...a perfect " Rasam Powder " is the heart for a perfect rasam . Recipe for making this flavorful aromatic spice blend varies from state to state and region to region . Today, I am posting here Udupi style Rasam Powder or Saarina Pudi as called in Karnataka .Unlike other rasam powder recipes , in Udupi style , pepper is not added to rasam powder and coconut oil is used to roast the spices. This is what makes Udupi Rasam unique and tasty .

KARNATAKA SAARINA PUDI recipe

Rasam powder is one of the most essential ingredient of any South Indian Kitchen . Though there are various brands of Rasam powder available in market , i still prefer making them at home as i feel they are much better than the store bought ones . They are so aromatic, there is no preservative added and they really add flavors & fragrance to the food . This rasam powder can be used to make Tomato rasam , Horse gram rasam , Jack seed rasam , bolu huli , gojju avalakki etc . After i shared Udupi Style Sambar Powder , i got many requests to share authentic Karnataka brahmin style Rasam powder . So here is " Udupi style Rasam Powder Recipe " for you all  ...will soon share Mysore style recipe which is slightly different from this . Do try this once.. i am sure you will say bye bye to all store bought Rasam Powder .....

Rasam , a spicy tangy South Indian clear soup is made almost everyday in South India . We like to relish our piping rasam with hot steamed rice with some ghee drizzled over it or sip a glass of it on a rainy chilly night .. Aah !! Nothing can beat this !! Did you know that the key to make a deliciou...

KARNATAKA SAARINA PUDI

Summary

Rate it!0050
  • Coursecondiments
  • Cuisinekarnataka

Ingredients

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

Steps

  1. In a kadai / pan , Add few drops of oil and roast coriander,cumin , fenugreek seeds separately till they turn crisp and aromatic.Keep aside .
    UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI
    UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI
    UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI
  2. To the same kadai , add few drops of oil and add mustard , urad dal . Once mustard spluters , add hing . Keep aside. 
    UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI
  3. Next is red chillies and curry leaves . Add few drops of oil , keep the flame on sim and roast them till they are crispy .
    UDUPI RASAM POWDER RECIPE / KARNATAKA SAARINA PUDI
  4. Finally take a big kadai. Add all the roasted ingredients and mix well . 
    SAARINA PUDI
  5. Once the roasted ingredients attain room temperature ,in a mixer , grind everything to a smooth powder . 
  6. 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

NOTE :

  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 .

Thanks for reading the post....please drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

Similar Posts