Udupi rasam powder | udupi saaru podi recipe

Udupi rasam powder or as we call it saaru podi – spice mix for indian lentil soup is must have in any south indian kitchen cabinet.

The two essentials or must have spice mix in any south indian pantry are one is sambar powder and the other is rasam powder.

There are some brands which produce good spice mix, especially sambar powder, though i never found good rasam powder which matches the aroma and flavour of home made one.

I must say, it takes a little time in making spice mixes, but every time you open the jar of these home made spice powder, the sheer joy and satisfaction that I experience is totally worth it. Taste, flavour, aroma and that ‘I made it myself’ feeling is just awesome.

Rasam powder is unique to different regions of south india. There are different rasam powders holding the region name. And udupi rasam powder is one such which is quite famous all over India.

Lets begin with the udupi rasam powder or saaru podi

• Dried long red chilli – byadgi red chillies are typically used, but if you cannot find it, it can be substituted with kashmiri red chilli also.
• Coconut oil is the oil used in all coastal cooking, but again can be substituted with the oil of choice.
• Asafoetida, a must have ingredient and also use good quality of it.
• Remaining spices, as for any dish good quality is must, and if planing to make a large batch, use the ones with long shelf life.

Some tips in making the best udupi rasam powder –

1. This recipe is all about how you fry the spices.
2. The best tip to know how good the spice got fried is, for chillies once cooled it should just break through your fingers, and other spices it should be crisp when you bite it.
3. My mum’s secret of best rasam powder is, use motor pestle and pound it to coarse powder if you have one. Indian mixer/grinder also gives the best result.

Step by step method –

1- In a wide pan, heat 1 tsp oil in medium flame. When oil is warm enough add red chillies and fry them. Adjust the heat from low to medium, to avoid burning the chillies. When chillies are fried, you will notice they are puffed and takes about a total of 5 mins. Once done transfer them to a plate.

To the same pan add 1/2 tsp oil in medium flame, to this add coriander seeds and curry leaves. Fry for 5 mins. Once they have turned crisp, transfer them to a plate as chillies.

2- Now to the same pan add 1/4 tsp oil in medium flame, add cumin seeds. Fry this for 1-2 mins. Transfer this to the plate as the rest.

Now again to the same add 1/4 tsp oil, add black pepper, fenugreek seeds and fry for 1-2 mins. Now add asafoetida and fry for another minute.

To this add all the earlier fried spices and give a good mix and fry them for a minute. Switch off the stove.

3- Allow them to cool completely. Once cooled chillies should be crisp enough to break through your fingers.

Take all the fried spices in mixer/ grinder/ blender and grind it to coarse powder.

4- Store it in an air tight container and use as required. It goes well for about 3 months.

Also check our other home made cooking powder recipes –

1. Spice mix for veg stir fry
2. Badam milk powder
3. Instant ragi malt powder

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Udupi rasam powder | saaru podi

Homemade spice mix for spicy-tangy lentil soup.

Course Soup

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Author chaitra

Ingredients

• 25 long dried byadgi red chilli
• 15 curry leaves
• 4 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1/2 tsp black pepper seeds
• 1/4 tsp asafoetida
• 2 tsp cooking oil

Instructions

• Heat 1 tsp oil in a pan keeping the heat medium. Add red chillies and fry till they puff. Once done transfer them to a plate. This takes about 5 mins, in between adjusting the flame from low to medium to avoid burning.
• To the same pan heat 1/2 tsp oil, in medium flame. Add coriander seeds, curry leaves. Fry till they turn crisp. Even this takes about 5 mins. Once done transfer to the same plate as red chillies.
• To the same pan heat 1/4 tsp oil in medium flame. Add cumin seeds. Fry for 2 mins and transfer to the same plate as rest.
• Again heat 1/4 tsp oil in same pan keeping the heat medium. Add black pepper and fenugreek seeds. Fry this for 2 mins. To this add asafoetida and fry for another minute.
• Now add all the earlier fried spices and mix well. Fry this for a minute and switch off the stove.
• Allow it to cool completely.
• Take the cooled spices in mixer/grinder and grind it to coarse powder.
• Store it in air tight container and use it as required.

Notes

1. Substitute byadgi red chillies with kashmiri red chillies if in case you do not find it.
2. Coconut oil is typically used, but you can use cooking oil of your choice.
3. Fry all spices till they are crisp.