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 …..