"Mix Masala"

How to make Udupi Saaru Pudi?

Udupi Saaru Pudi can call Rasam Powder / Saarina Pudi, spicy and aromatic masala powder recipe for Rasam which is the specialty of Udupi cuisine.

Udupi Saaru Pudi / Rasam Powder / Saarina Pudi recipe, Rasam is one of the recipes which is prepared in every south Indian house, but I think most of them would buy Rasama powder or Saaru powder from the grocery store, but today I will tell you how to make homemade Udupi Saaru Pudi. Sounds good but most people think it’s so lengthy process, who will do at home? Better to buy and cook. Genuinely! I guaranty you it’s not like that, it’s so easy, just spend some 15 to 20 minutes and make it for months and when you want to cook just use ready homemade Udupi Saaru Pudi / Rasam Powder / Saarina Pudi. Great! Isn’t it? Rasam has just added a recipe on some occasions in south India. We can also use Rasam powder or Saaru Pudi in curries too.

So, let’s start Rasam powder or Saaru Pudi easy process. You can easily prepare this recipe with the ingredients available in our houses. No need to add color, just add some byadigi red chilies can be the trick. These dry red chilies would enhance color and also gives a nice aroma.

Udupi Saaru Pudi / Rasam Powder / Saarina Pudi

Udupi Saaru Pudi / Rasam Powder / Saarina Pudi


Coriander seeds – 1 cup,
Cumin seeds – ¼ cup,
Fenugreek seeds / methi – 1 tbs,
Red chili (Byadigi or Kashmiri chilies/As per choice can change ratio) – 30,
Asafoetida / hing – ½ tbs,
Curry leaves – 5-6,
Coconut oil (any vegetable oil as per choice) – 3 tsp.

Recipe directions:

In a deep frying pan add 1 -2 tsp of oil and fry coriander seeds, fenugreek seeds, cumin seeds separately and keep in aside. Fry till they become golden brown and you start getting the aroma. Carefully do not burn Masala. In the same frying pan, add 1 tsp of oil and add red chilies, fry them till golden brown. Keep aside once all done. Now to the same pan add curry leaves and fry them. Carefully must not burn them.

Bring all the ingredients to room temperature and add them to a grinder and also add Hing to the same blender. Grind them to a smooth powder. Keep masala to become room temperature. Use Rasam Masala when you want to cook.


Avoid moisture while preparing the Rasam powder for longer shelf life. Store the Rasam powder in an airtight container. If you like spicy Rasam, add more chilies. Roast well all the ingredients separately.

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