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 .
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 …..
Check Out the Video recipe here :
UDUPI RASAM POWDER RECIPE
- 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 )
- 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 .
- 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.
- To make Rasam powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
- You can use any cup / tumbler / glass to measure . But use the same one to measure all ingredients.
- You can increase / decrease red chilli quantity based on your preference .
- Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
- While measuring red chilies, break them into tiny pieces; This way, its a lot easier to stuff into cups and measure them.
- 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
- You can even add few spoons of it while making various stir fries / curries / rice bath .