Mysore rasam powder or Iyengar puliyogare powder recipe explained with step by step pictures. Mysore Iyengars will use this rasam powder in puliyogare and rasam preparation. This is an authentic Mysore Iyengar style rasam powder which is used in Iyengar style puliyogare recipe. The spices like red chili, coriander seeds, cumin seeds, fenugreek seeds, asafoetida, pepper and mustard seeds are roasted and powdered to get fresh and aromatic Mysore rasam powder or puliyogare powder.
In Karnataka there are 2 types of puliyogare recipes in practice. One is Iyengar and the other one in non-Iyengar. I had mentioned about this in my non-iyengar puliyogare recipe. This recipe is from my chilidhood friend Vanishri, who hails from a Mysore based Iyengar family. They used to run a Iyengar bakery in my native and we were studying together. Now she is settled in Bengaluru and her family is running a very popular bakery named "L J Iyengar bread house" in Hanumantha nagar, Bangalore.
To prepare puliyogare gojju or paste, this rasam powder, oil, salt, jaggery and tamarind juice are boiled for long time. Then it is stored for months. To prepare puliyogare puliyogare gojju and tempering is added to the cooked rice. Finally grated copra and roasted sesame seeds powder is sprinkled. I will be sharing the Iyengar style puliyogare gojju and puliyogare recipe soon.
This rasam powder or saaru pudi is very common in all Karnataka Iyengar houses. Rasam powder is prepared and stored in large quantity. And then it is used for making rasam and puliyogare. The rasam powder recipe, which I got from Vanishri was in large quantity. So I have reduced the quantity while preparing. I have given both large and small quntity in the recipe card. You are free to decide depending on your requirement.
Preparation time: 2 min
Cooking time: 15 min
Serves: 1 cup
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