Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Saarina Pudi ( Rasam Powder) North Karnataka style

If you ask me what is the best comfort food according to me, I would say it is Anna Saaru( Rice and Rasam). Right from my childhood, I have been loving this delicious combo and still do.Saaru(Rasam) is one of the tastiest, easiest, simplest recipe which you can make and have when you don't want to cook an elaborate meal. Here I am sharing with you the simplest Powder that you can make and store. Just add a little bit of this powder to your boiling Saaru and your house will be filled with the aroma of spices.

In Karnataka, Saaru /Rasam is basically a sweet, spicy, sour stock prepared traditionally with tamarind, tomatoes, kokum, or lemon. Saarina pudi/ rasam powder is prepared differently in each region of south India. So the taste slightly changes from one region to another.

This recipe is very easy to make and is made with just a few ingredients, basically dried spices. The ratio in which the spices are to be added is crucial to get that authentic taste. This recipe has been passed down from generations and My Mom taught this to me. And needless to say...My mother makes the best Saaru and Saarina pudi in the world.

This recipe can not only be added to make Saaru but also used in making Kayirasa, in making Bisibelebhath, etc. 

Without wasting time let's jump into the recipe.

Coriander seeds /Dhaniya 2 cups 
Cumin seeds/Jeera 1cup
Black pepper 1/2 cup
Fenugreek seeds /Methi seeds 1/4 cup
Mustard seeds 1tsp
Dried red chilies 4-5
Curry leaves 1/4 cup
Ghee  1 tsp

1.Heat a pan/Kadhai, add a tsp of ghee, and fry pepper in ghee well till they splutter slightly on low flame. Now strain and transfer them to a clean dry plate. Keep aside.

2.Now in the same Kadai, with the ghee remaining, add Fenugreek seeds and fry them till they turn golden brown on low flame. Strain and transfer to the same plate.

3.Now add Cumin seeds, and fry them till aromatic. Transfer to the same plate.

4.Add mustard seeds and just as they splutter, strain and remove them on to the plate quickly. See that they don't get burnt.

5.Let these spices cool. After you have fried the above spices, it's time for the next set of spices to be dry roasted.

6.Now add in coriander seeds, curry leaves, and dried red chilies together and dry roast for 2 minutes on low flame. Transfer to another clean dry plate.

7.Let all the spices cool down for some time.

8.Then transfer to a mixer Jar and blend together into a fine powder.
9.Store in an airtight container and use a clean dry spoon while adding to your Saaru.
I hope you will make this easiest authentic flavourful Saarina pudi and make delicious Saaru and enjoy this with hot steamed rice. Do comment me your questions and feedbacks in the comment section below. Also do connect with me on Instagram @archanasvegfoodchronicles.


Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a