Rasam Powder (Saarina Pudi)

        RASAM POWDER (Saarina Pudi)

Preparation time: 20 minutes

Cuisine: Karnataka

INGREDIENTS

Coconut oil                               5 Tbsp

Coriander seeds                      1½ handful

Cumin seeds                            ½ handful

Fenugreek seeds                     ¼ handful

Byadagi Red Chillies               25 no's

Curry leaves (12-15 leaves)   1 sprig

Asafetida/Hing (optional)      1 tsp

METHOD

In a pan low flame add oil and when its hot add coriander seeds and toast it for around one and half to two minutes or until golden brown and using a strainer strain the oil to a bowl and place the toasted coriander seeds on tissue paper or kitchen towel so excess oil will be absorbed. Now add the strained oil back to the pan and when it's hot add cumin seeds and toast until golden brown may take 45 seconds and strain the oil to the bowl and place on top of toasted coriander seeds. Now add the strained oil to the pan and when the oil is hot add fenugreek seeds and toast until golden brown it may take 2 minutes and repeat the same above process. Now add the strain oil back and when the oil is hot add Byadagi Red chillies and toast it until a strong smell arises and keep flipping the chillies so it won't burn, it may take 3-4 minutes and when it's done strain the oil and place the toasted chillies on top of other spices. Now do not add any oil to the pan as 3-4 drop's of oil will be present in the pan, add the curry leaves and toast for 1 minute when its half toasted add the asafetida/hing and saute until a beautiful aroma arises and transfer it on the other toasted spices. Spread the spices so excess oil will be absorbed and when the toasted spices are cooled to room temperature blend into powder using a mixer grinder. After blending the powder if it's formed lumps use dry hands to make it right and store the powder in an air tight Glass or Ceramic container and avoid keeping in plastic. Keep in refrigerator so it can be used up to 45 day's. The remaining used oil can be used for tempering purpose as it is very flavourful.

Note: keep a bowl and strainer so once a spice is toasted immediately you can strain and use the same oil.

Asafetida/hing should be used only if you are cooking with "No Garlic and No Onion".

Coconut oil helps to cut down the heat in spices and gives a distinct coastal cuisine flavour of Karnataka, if not can use Groundnut oil, olive oil, sesame oil, mustard oil or any flavoured oil but the taste will differ.

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