Udupi rasam powder or saarina pudi recipe explained with step by step pictures. Udupi rasam or udupi saaru is prepared using this powder. The spices like red chili, coriander seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves are roasted and powdered to get fresh and aromatic Udupi rasam powder or saaru pudi.
In Karavali and Malenadu region of Karnataka, rasam is called by name "saaru" and the powder translates to "pudi" in Kannada language. And thats why the "rasam powder" is called by name "saaru pudi".
Preparing Udupi style rasam or saaru using this powder is very easy, which I will post in coming days. Udupi Shri Krishna temple is very famous for the tasty rasam they serve and for which the same rasam powder or saaru pudi is used.
I usually add little mustard seeds while making rasam powder because I like it that way. But in original Udupi rasam powder recipe mustard seeds are not used. So I have marked it as an optional ingredient.
This rasam powder or saaru pudi is very common in all the houses of Karavali region. This rasam powder is also used in many curries, gravies and stir-fries. And this is the same rasam powder, which I used in bittergourd sweet curry and doddapathre-onion chutney. Do check my Dodapathre(ajwain) leaves rasam recipe and Mangalore style sambar recipe.
Preparation time: 2 min
Cooking time: 15 min
Serves: 1 cup
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