ಉಡುಪಿ ಬ್ರಾಹ್ಮಣ ಶೈಲಿ ಸಾರಿನ ಪುಡಿ | Udupi Brahmin Style Rasam Powder Recipe | Saarina Pudi

I spoke to elders, chefs, and caterers to come up with a perfect Rasam powder that makes your Rasam taste great. Narrated in Kannada with English subtitles.

The taste of a meal is often judged based on the taste of the Rasam served. The secret to a great-tasting Rasam is the Rasam powder or Saarina Pudi itself. Here I present the recipe of the traditional Rasam powder or Saaru Pudi as is popularly made in the Udupi Brahmin's community.

Take a look at my post for marriage hall-style Udupi Rasam prepared using this Rasam Powder -    • ಉಡುಪಿ ಶೈಲಿ ಸಾರು - ಮದುವೆ ಮನೆ ಸ್ಟೈಲ್ | ...  

Also, take a look at my Udupi Style Huli Recipe -    • ಉಡುಪಿ ಬ್ರಾಹ್ಮಣ ಶೈಲಿ ಹುಳಿ ಪುಡಿ | Udupi...  

Ingredients:

Cumin Seeds/Jeera - 1/2 Cup or 65 Grams
Coriander Seeds/Dhaniya - 1/3 Cup or 25 Grams
Red Chillies - 25-30 or 35 Grams
Fenugreek Seeds - 1 Tbsp or 6 Grams
Black Pepper - 10-15 or 1 tsp or 2 Grams
Hing/Asafoetida - 1/4 tsp
Curry Leaves - 10-15
Coconut Oil - For roasting ingredients

Method:

1. Add 1 tsp Oil to a pan.

2. Add 1/2 Cup Cumin Seeds / Jeera.

3. Roast the Cumin Seeds in low-medium flame. Roast till you can smell the roasted aroma from the Cumin Seeds. Transfer the roasted Cumin Seeds to a plate and allow them to cool completely.

4. To the same pan, add 1/2 tsp Coconut Oil. Add 1/3 Cup of Coriander Seeds. Roast the Coriander seeds in low to medium flame. Roast till the moisture content in the Coriander Seeds disappears and the aroma from the seeds starts to appear.

5. Roast the Coriander seeds till they turn golden in color. Transfer the roasted Coriander Seeds to the same plate as that containing Cumin Seeds and allow them to cool completely.

6. To the same pan, add little Coconut Oil.

7. Once Oil is hot, add 10-15 Black Pepper and roast the same. Once it is roasted, transfer it to the same plate and allow it to cool.

8. Add 1/2 tsp Coconut Oil to the same pan. Once Oil is hot, add 1 and 1/2 tsp Fenugreek Seeds and roast the same.

9. Once the Fenugreek Seeds turn golden in color, add 1/4 tsp of Hing/Asafoetida. Once done, transfer this to the same plate. Allow all the ingredients to cool completely.

10. Now roast the Red Chillies and Curry Leaves separately.

11. Add 1 tsp Coconut Oil to a Kadai.

12. Add 25-30 Red Chilies and 15-20 Curry Leaves and roast them in low to medium flame.

13. Chilies should fluff up and have to change their color, also, the Curry Leaves should change their color and turn crisp.

14. Once roasted, transfer to another plate and allow to cool completely.

15. Add roasted Red Chillies and Curry Leaves and grind to a coarse mixture.

16. First, we need to powder the Red Chillies. Later we will powder ingredients and mix them all.

17. Once Red Chillies are powdered, transfer to a plate.

18. To the same mixer jar, add other roasted ingredients and grind them.

19. Transfer the powder to the same plate to which you have transferred the Red Chilli Powder and mixed them.

20. Once everything is mixed well, grind them all again.

Now the Rasam Powder or Saarina Pudi is ready. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.

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