Udupi Style Rasam Powder, also called Saarina Pudi is used to make Rasam, a tangy South Indian spicy, watery gravy that tastes delicious with white rice and papad. It can be enjoyed this way, or sipped just as it is on a chilly night. The rasam is thought to protect against cold. This aromatic and flavorful rasam powder blends various spices that give it a very versatile and lovely taste. The Udupi Rasam Powder is famous in Udupi, and unlike rasam powder prepared in other South Indian states, doesn't use pepper powder and coconut oil for roasting.
No South Indian kitchen is complete without the rasam powder, and in Udupi cuisine, this is standard fare in most households. The style of cooking in this region, is often purely vegetarian and therefore satvik, without the use of any onion or garlic.
This rasam powder can be used to make Udupi Style Rasam, Jackfruit Seed Rasam, Horse Gram Rasam and Tomato Rasam.
Udupi Style Rasam Powder
Udupi Style Rasam Powder
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- Dry red chilies - 30-40 I used a mix of Kashmiri chilies and Guntur chilies
- Methi seeds - 1/4 cup
- Coriander seeds - 1 cup
- Cumin seeds - 1/4 cup
- Curry leaves - 5-6 sprigs
- Mustard seeds - 1 tsp
- Coconut oil - 1/2 cup
Instructions
- Heat oil in a pan.
- Roast all the ingredients separately until they are slightly browned and start to release a nice aroma.
- Remove the ingredients in plate and let them cool.
- Grind them together to make a smooth powder.
- Store in an air tight container for up to a month.
- Use as and when required.
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