Saturday, February 25, 2023




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. 

Note: Cup size is 250 ml. 


  • 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

In a thick bottomed kadhai, heat 1/2 tbsp of coconut oil and roast the coriander seeds on medium/low heat till they turn slightly golden. Keep aside
In the same kadhai add 1 tsp of coconut oil and roast the cumin seeds and the curry leaves till the curry leaves become crisp. Keep aside.
Next, add 1/4 tsp of coconut oil and roast the methi seeds till they turn golden. Keep aside. 
Lastly, add 1/2 tbsp of coconut oil and roast the Byadgi Red Chillies stirring continuously until they become crisp. Keep aside.

Allow the above roasted ingredients to cool to room temperature.
Transfer to a mixer jar and grind to a fine powder

Allow the Saarina Pudi to cool completely before transferring it to an airtight container for use as required

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