Saaru Pudi (Rasam Powder) and a Blogiversary Giveaway

My blog turned five last month and with Little M's 5th birthday the same week and a hundred other things happening since, I totally missed posting this. As a small token of my appreciation for all of you, my readers, I will have five giveaways spread over the next few posts. No need to "follow" me or "like" my FB page or add me to your readers or bloglists. No strings attached. Just mention in the comment that you'd be interested in the giveaway. I will use a random number generator and choose the recipient each time. This first giveaway is open only to folks in India. I will choose the recipient on Aug 21st. So be sure to let me know before then if you'd like this book.

Pic Courtesy:

For the first giveaway, I've chosen a Mexican recipe book "365 Easy Mexican Recipes" by Marge Poore. As the name suggests, the recipes are simple and quick to make. It is a great book for beginners and experienced cooks alike and covers a wide gamut of vegetarian and non-vegetarian fare from various regions within Mexico. You will be surprised at the sheer variety this cuisine has to offer. So dear readers, make sure you leave a comment here or on my FB page if you are interested. Non-bloggers, please leave your email addresses in your comments. I have enabled comment moderation and will not publish your comments, so your personal info is safe.

Thank you all, once again, for visiting and for the love!

I've mentioned saaru pudi (saaru powder/rasam powder) in many of my recipes here. I finally get to post it, since my mother is here and I finally got to see how she made it. (Yeah, I still get my powders from mom!) :) Saaru, for us, is not just watery rasams but also can be thicker, with or without vegetables, with or without lentils. This powder is used in the above as well as in some gojjus and palyas. I've used them in some curries too.

Saaru Pudi

2 cups coriander seeds
2 cup red chilies (3/4 byadagi: 1/4 guntur)
1/3 cup jeera
1/4 tsp methi seeds
1 tbsp whole pepper
1 tsp mustard seeds
1/2 cup fresh curry leaves
1/2 tsp turmeric powder
2 pea sized heeng/asafoetida blocks

In a pan, dry roast jeera and mustard seeds separately. Keep aside.
Dry roast methi seeds and hing. Keep aside.
Add a bit of ghee and fry pepper for a minute or two, until it starts to crackle. Keep aside.
Add a tsp oil and fry coriander seeds and curry leaves, until the leaves become crisp. Keep aside.
Add a tsp of oil and fry the red chilies on low flame until crisp and the loose seeds become crisp. Add turmeric and fry for 30 seconds.
Add all the previously roasted ingredients into the pan. Mix and switch off stove.
Let it cool and grind until smooth. I used a regular mixer jar and it is not quite smooth but still works fine.
Store in an airtight container.

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