Tuesday, February 23, 2010

Saarina Pudi (Rasam Powder:Udupi Style)

Udupi dishes use curry leaves & coconut in abundance. I may not be exaggerating when I say, there are very scanty dishes that do not call for these two. Udupi rasam powder recipe is no exception for it.

(This recipe was requested long time back by one of my readers. It was lying in my drafts for a long time. Sorry!!)


Dhania/Coriander seeds: 1 cup
Jeera/Cumin seeds: 1/2 cup
Dry red chilli: a fistful (10-15) (adjust according to your family needs)
Methi/Fenugreek seeds: 1 tsp
Black pepper/Kalimirch: 1 tsp
Curry leaves: a fistful (20-30 leaves)
Asafoetida: a big pinch

  • Dry roast all the above ingredients(except asafoetida) one at a time until the raw smell disappears & a nice aroma is filled in the kitchen. Ensure not to burn any of the spices. Do not roast until the spice turn brown. Remove it from the flame as soon as they slightly change the color.

  • Be very cautious while dry roasting the curry leaves. Curry leaves can be dry roasted under the sun. It takes around 3-4 days under the sun for the curry leaves to get dry roasted properly. Keeping it in the microwave is also a good option (I haven't tried it, but read about it in few other blogs). Curry leaves should become crisp (Crush the leaves using your finger, if the curry leaves gets crushed without any moisture, then the curry leaves are crisp to be used for the rasam powder).
  • Allow the spices to cool down. Add asafoetida & powder it in a small mixer jar.
  • Spread the rasam powder on a paper & allow it to cool. Once the powder reaches room temperature, store it in an air tight container & use as required.


  1. True! Most south Indian spice powders use coconut and curry leaves, we love both of them,don't we? Makes everything yummy and typical south Indian. Rasam powder looks perfect, must taste great. I will bookmark! :)

  2. hi Sushma,
    sarinpudi super flavourful agide kansatte ri :) I use sarin pudi in stir fries and just about anything :) thanks for ur version dear.

  3. Rasam powder looks great!! very colourful pics..

  4. Hmmmmm..... I can feel its flavor & smell the awesome aroma.... I love it in 'Namma kadeya Saaru'..... ;-)


  5. ummm....olle suvasane bartha ide namma mane tanka eega.....

  6. Hi Sush, I never add curry leaves to my saaru podi, I am sure this adds more flavour.. should try next time then I do not have to add them in my tempering I guess.
    I liked ur Ajwain Tambuli(Doddapatre) my MIL makes this in summers for it's cooling (taambu) effect.Following you, can learn and share more karnataka recipes with u.

  7. thanks for the powder recipe..will try this sometime..

  8. home made rasam powder is the best,i love its freshness and just so good when used...beautiful clicks sush

  9. looks so aromatic and tempting.

  10. I too love to prepare rasam powder at home just like my mom and mil does,but i don't frequently make so then and there i make just the needed or some times use store bought :)
    Gorgeous picture of the rasam powder!

  11. Wow reminds me of Mom's powder, she makes Rasam powder for me and sends it... While if I had to make I just use 3 ingredients cumin, coriander and pepper (lazy me)...

    When Asafoetida and curry leaves are added they just give a wonderful aroma!!! Nice pics!!!


  12. Wow looks so yummy... I almost make the same kind... Feel like having rasam now... wonderful clicks to dear.


  13. Never ventured rasam powder at home..Now with this recipe and wonderful pics , you are tempting me to do so :-)

  14. That's a lovely recipe....even i make the same way but i add even roasted toor dal, it gives great flavor!

  15. Hi
    Can you post the preperation of yellow pumpkin curry ( Kumubuda Koddel) in udupi/mangalore style. I was searching in google but did not get one yet.

  16. I can actually smell the rasam powder when I look at the pics. Kudos to you... you've got a great blog



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