UDUPI SAARINA PUDI
(UDUPI RASAM POWDER)
A few days back I had posted the recipe for Udupi Saaru, a delicious accompaniment for hot steamed rice, especially when served with freshly made ghee. In this mention was made of the Udupi Rasam Powder used to make this dish. In Kannada, Rasam Powder is called Saarina Pudi as Saaru is what Rasam is commonly called in Karnataka.
Of course, these days Saarina Pudi is available off the shelf in stores. To save time or for sheer convenience people do buy this from the stores. However, there is nothing to beat the fragrance of the Saarina Pudi when it is made at home with freshly roasted ingredients! That has a charm of its own!!
Today, I am sharing how to make this Saarina Pudi. I have adapted this from Udupi Rasam Powder from the YouTube video in Kannada by Swayampaaka.
The quality of the Saarina Pudi will depend largely on how well the ingredients are roasted. Each of the ingredients has to be roasted separately with just the required amount of coconut oil. They should be roasted on medium/low heat so that they are roasted evenly and do not get burnt.
Once made, it can be stored in airtight containers and can be used whenever you make saaru. In my experience, the Saarina Pudi is good to be used for a couple of months. Make sure you use a clean and dry spoon for longer shelf life.
- Coriander Seeds,(Dhania), 3/4 cup
- Cumin Seeds, (Jeera) 1/4 cup
- Curry Leaves, 25
- Fenugreek Seeds, (Methi), 1 tbsp
- Byadgi Red Chillies, 45
- Coconut Oil, 1 and 1/2 tbsp