Recipe for Kannada style Udupi Rasam Powder. Udupi Saaru Podi Recipe. Mangalore Style rasam powder. Here is how to do Saaru Podi. The main ingredient in Karnataka style rasam Powder is the Byadagi Chillies. They are deep red in colour, crinkled and long. They impart a deep red colour and they are not spicy variety of chilli. They are also called as the Mangalorean Chillies. The flavor of the chilli is slightly smoky and its very aromatic when roasted. The taste of the rasam comes from the flavor of Byadagi Chillies.

We will be roasting all the ingredients in coconut oil. Coconut oil is traditionally used in Udupi. The flavour of coconut oil makes it very rich and is so aromatic.

Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.

Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.

Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready. Note: If making Saaru Podi in larger quantities, dry roast each ingredient separately.

Store the saaru podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer. Use saaru podi accordingly.

Recipes using Udupi Rasam Powder UDUPI RASAM RECIPE, TOMATO SAARU RECIPE

• 2 teaspoon coconut oil
• 50 grams byadagi chillies ( 1 cup )
• 5 sprigs curry leaves
• 1 tablespoon turmeric powder
• 1 tablespoon asafoetida (hing)
• 3 tablespoon coriander seeds
• 1 tablespoon black pepper
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds

1. Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
2. Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.
3. Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready.

Notes

If making Saaru Podi in larger quantities, dry roast each ingredient separately.

Store the Saaru Podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Rasam Powder
• Cuisine: Karnataka

• 2 teaspoon coconut oil
• 50 grams byadagi chillies ( 1 cup )
• 5 sprigs curry leaves
• 1 tablespoon turmeric powder
• 1 tablespoon asafoetida (hing)
• 3 tablespoon coriander seeds
• 1 tablespoon black pepper
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds

1. Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
2. Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.
3. Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready.

Notes

If making Saaru Podi in larger quantities, dry roast each ingredient separately.

Store the Saaru Podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Rasam Powder
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/udupi-rasam-powder-saaru-podi-powder/

Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe.

This is a very simple recipe for Mangalore style fish curry. The star ingredient in the recipe is the masala powder made with Byadagi chillies. The flavour and colour the chillies impart cannot be beat. Here is how to do the curry.

Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the sliced onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.

Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.

Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.

Add in the coconut milk and simmer for a couple of minutes more. Do not simmer for a long time after adding the coconut milk. I have used canned coconut milk today. You can use fresh coconut milk too. If using fresh coconut milk, use a combination of first and second coconut milk. Here is the recipe for making coconut milk at home.

Serve the fish curry with rice or chapati.

• 2 teaspoon coconut oil
• 1 inch ginger, finely minced
• 2 sprigs curry leaves
• 1/2 cup chopped onions
• 3 green chillies, slit
• 1 tomato, chopped
• gooseberry size tamarind
• 1 teaspoon salt
• 2 teaspoon saaru podi
• 500 grams fish steaks
• 200 ml coconut milk

1. Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the finely chopped onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.
2. Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.
3. Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
4. Add in the coconut milk and simmer for a couple of minutes more.
5. Remove from heat and serve hot!

Notes

I have used Pollock fish filet today. You can use King Fish, Pomfret, Tilapia, Cat Fish etc…

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Karnataka