Jun 4, 2013

Sarina Podi (Menasina Podi, Rasam powder)

Sarina Podi aka Karnataka style rasam powder. This spice powder is must in Karnataka cuisine. This basic spice powder is used in many other dishes like Bele saru, Avarekai Sambar, Rasam, Gojju also in palyas and many more recipes. If you have this Sarina podi in your kitchen, you get the perfect aroma of Karnataka cuisine.
                                                  Again here also each family had their own recipes for this spice powder. In some recipes they use only one variety dry red chillies, in some recipes they use two types of dry red chillies one for spice and the other variety for color. For color you can use bedage menasinakai or Kashmiri dry red chillies. Next important ingredient in this recipe is coriander seeds. Most of the recipes they use equal amount of coriander seeds and dry red chillis. But I like to use little less amount of coriander seeds, because I like my sarinapodi really spicy. So this is totally depends on your taste, let's check the recipe.....
rasam powder 1 INGREDIENTS:--
Dry red chillies  --- 40 (spicy chillies)
Dry red chillies  ---- 20(bedage or kashmiri)
Coriander seeds  ---  100 gms
Cumin seeds   ---- 50 gms
Fenugreek seeds   --- 20 gms
Black pepper  ---   20 gms
Mustard seeds   --- 20 gms
Turmeric powder   --- 1 tea sp
Asafotida   -----  1/2 tea sp
Curry leaves   ---- 1 cup nearly 25 leaves
Oil    -----   50 ml
sarinapodi 1 METHOD:----
1. Heat one tea sp oil in a pan add coriander and fry till you get nice aroma remove and set a side.
2. Heat one tab sp oil in the same pan add both dry red chillies fry for a while remove from heat and set a side.
3. Add few drops oil and fry cumin seeds, mustard seeds, black pepper, fenugreek seeds one by one by adding few drops oil each time till they turn light brown remove from heat and add them to coriander seeds.
4. Finely fry curry leaves for a second remove and add to coriander seeds and let them cool.
5. Grind all these fried ingredients with turmeric powder and asafoetida in to a fine powder.
let it sit for a while and store it in a air tight container, This will stay fresh for three months.
This is my second post for Blogging Marathon 29th edition under Spice Powders For Cooking theme let's check other BM members recipes here


 

14 comments:

Usha said...

Nice recipe

Jayashree said...

Karnataka style rasam is a class apart. My version of rasam powder is quite different from this.

Priya Suresh said...

Can guess how this powder is a must in Kannada Cuisine. Beautiful spice powder Padma.

vaishali sabnani said...

Beautiful aroma from the spices....and some thing that might be ordinary for you guys but rasam is my fav ...I always wait for my daughter to make it...shall pass the recipe to her.love all those colors...beautiful post Padma.

Chef Mireille said...

I love the gorgeous color of this podi

Hema said...

The podi looks so red, must be from the kashmiri chillies. The rasam must smell heavenly

Sandhya Ramakrishnan said...

Very different from the Tamil Nadu Rasam powder. definitely a keeper to try out different flavors of rasam :)

Suma Gandlur said...

A flavorful one and has a gorgeous color.

Pavani N said...

Having these spice powders in the pantry is such a convenience -- they make for quick and easy meals.. Love your presentation and clicks.. Rasam powder looks colorful & flavorful.

Srivalli said...

Lovely rasam podi Padma...I am yet to get down making rasam powder, mine is very simple one..lovely clicks..

Harini-Jaya R said...

I totally agree with you that each family has their own version to this basic kitchen essential! Lovely color!

sushma said...

Nice post. Never tried Karnataka rasam, will try it soon. Bookmarked

Sapana Behl said...

Great post for us!

Saras said...

Love this rasam powder, it has it's own exotic flavour..