Rasam Powder / Saarina Pudi-2

Prep Time
10 Minutes
Cooking Time
20 Minutes
1 Bottle
Red  Dry Chillies
Coriander seeds/Dhaniya
Fenugreek seeds / Menthe / Methi
Cumin seeds / Jeerige/ Jeera   
Pepper/Kari Menasu/ Kali Mirch
Curry Leaves
1 Cup
½ Cup
1 TbSp

1 TbSp

1 Tsp

1 TbSp
Just to Roast
1.    With a little oil, roast the coriander seeds and the red dry chillies together.
2.   Dry roast each of the remaining ingredients (Fenugreek seeds, Cumin seeds, Pepper, Curry Leaves) separately.
Note: Take care while roasting; see that they don’t get burnt. Use medium flame.
3.   Now let it cool.
4.   Mix and grind all ingredients into powder.
5.   Rasam powder is ready! Store it in an air tight bottle.

Note: For an alternative method refer to the blog
 Rasam Powder / Saarina Pudi-1


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