- 2 teaspoon coconut oil
- 50 grams byadagi chillies ( 1 cup )
- 5 sprigs curry leaves
- 1 tablespoon turmeric powder
- 1 tablespoon asafoetida (hing)
- 3 tablespoon coriander seeds
- 1 tablespoon black pepper
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
- Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.
- Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready.
# If making Saaru Podi in larger quantities, dry roast each ingredient separately.
# Store the Saaru Podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Rasam Powder
- Cuisine: Karnataka