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Sarina pudi means rasam powder,this powder is used to make rasam which can be served with white rice,which is very tasty & easy to make,normally this is more prepared in south india where prepared in festivals or functions also,normally we prepare this rasam weekly once which will be accompanied with any curry or fryams means which we call it as happala sandige with this,ahaaa....if it is served hot with a spoon of ghee,which will be very tasty.it is usually prepared accompanied with toordal....
Ingrediants;
Red chillies ( i use byadagi chillies,you can mix both guntur & byadagi) 15 ( adjust to your taste)
Coriander seeds 6 tbsp
Jeera 8 tsp
Mentya 2 tsp
Menasu 4 tsp
Sasive 2 tsp
1 or 2 tsp of turmeric powder
1 or 2 strings of curry leaves
Method;
1. Dry roast each and every ingrediants separetly & keep.
2. When it is little warm powder it into smooth texture.
3. Store in air tight bottle & use.
Notes: 1. You can add asafoetida or hing while powdering
2. You can double the measurement if you want more.
Coriander seeds 6 tbsp
Jeera 8 tsp
Mentya 2 tsp
Menasu 4 tsp
Sasive 2 tsp
1 or 2 tsp of turmeric powder
1 or 2 strings of curry leaves
Method;
1. Dry roast each and every ingrediants separetly & keep.
2. When it is little warm powder it into smooth texture.
3. Store in air tight bottle & use.
Notes: 1. You can add asafoetida or hing while powdering
2. You can double the measurement if you want more.
1 comment:
Dear Madame, thank u for the recipe for rasam powder. I find there is no uniformity in preparation of Rasam Powder in South India. Kannada, Telugu and Tamil people all prepare Rasam powder . but there is some difference . I personally like the one prepared by telugu people as it is more spicy . Saaru prepared using fresh Saarina Pudi and Aralu sandige by karnataka cooks is also my favourite. It is my personal opinion that to judge a hotel, we have to taste Masala dose in that hotel. similarly to judge a home, we have to taste rasam in that house. yours truly, Sarveswaran
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