AuthorSrinivas Acharya
DifficultyIntermediate

An authentic Udupi style rasam powder preparation, spicy powder, Spices are individually fried in Coconut oil which provides great flavor. You can prepare in large quantity and store for days in refrigerator.
1 serving=approx 200-250gms

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins
1

In a pan, heat 1/2 tsp of coconut oil.

2

Fry 100gms (which will be about 50-60 no's) of dried red chillies(byadgi). Saute this, till chillies turn crispy. Once it is done, transfer it to plate/bowl. Keep it is aside to cool down.
Note: You can mix both guntoor and byadgi chillies in equal amount to have more spicy.

3

Now in a same pan, heat 1/2 tsp of coconut oil.

4

Fry 25gms(1/4 cup) of Jeera.

5

Also add 10-15gms(1.5tbsp) of Methi seeds to the same pan.

6

Fry both together in a medium flame until you get aromatic smell of jeera & methi seeds.
Once it is done, transfer it to same plate/bowl. Keep it is aside to cool down.

7

Now again in a same pan, heat 1/2 tsp of coconut oil. Add 75gms (1 cup) of Coriander seeds. Fry this in a medium flame until you get aromatic smell.

8

Once it is done, transfer it to same plate/bowl. Keep it is aside to cool down.

9

Also fry few curry leaves (one hand full of) in a same pan using 1/2 tsp of coconut oil until curry leaves turns crispy.
This can be fried even with jeera-methi spices.

10

Once the mixture cools down completely, transfer the mixture to mixer. Add 1 tsp of turmeric powder and 1 tsp of powdered hing to the same.

11

Grind the mixture to fine powder.

Ingredients

Directions

1

In a pan, heat 1/2 tsp of coconut oil.

2

Fry 100gms (which will be about 50-60 no's) of dried red chillies(byadgi). Saute this, till chillies turn crispy. Once it is done, transfer it to plate/bowl. Keep it is aside to cool down.
Note: You can mix both guntoor and byadgi chillies in equal amount to have more spicy.

3

Now in a same pan, heat 1/2 tsp of coconut oil.

4

Fry 25gms(1/4 cup) of Jeera.

5

Also add 10-15gms(1.5tbsp) of Methi seeds to the same pan.

6

Fry both together in a medium flame until you get aromatic smell of jeera & methi seeds.
Once it is done, transfer it to same plate/bowl. Keep it is aside to cool down.

7

Now again in a same pan, heat 1/2 tsp of coconut oil. Add 75gms (1 cup) of Coriander seeds. Fry this in a medium flame until you get aromatic smell.

8

Once it is done, transfer it to same plate/bowl. Keep it is aside to cool down.

9

Also fry few curry leaves (one hand full of) in a same pan using 1/2 tsp of coconut oil until curry leaves turns crispy.
This can be fried even with jeera-methi spices.

10

Once the mixture cools down completely, transfer the mixture to mixer. Add 1 tsp of turmeric powder and 1 tsp of powdered hing to the same.

11

Grind the mixture to fine powder.

Notes

Rasam Powder Udupi style {Tomato Rasam powder}