Ingredients: 1 cup = 250 ml
- Coriander seeds - 1.5 cups
- Cumin seeds - 1/2 cup
- Fenugreek seeds / Methi seeds - 1/4 cup
- Hing - 1/2 tspoon (powdered)/ 2 chana sized balls
- Red chillies - 1/4 kg (dried byadagi red chillies)
- Black pepper - 2 table spoons
- Curry leaves - 4 strands
Time : 30 minutes
Method:
Step 1. On LOW flame, dry roast methi seeds(1/4 cup) till you get aroma or get changes in colour. Keep aside.
Step 2. On LOW flame, dry roast coriander seeds(1.5 cups), cumin seeds(1/2 cup), curry leaves (4 strands), and black pepper (2 table spoons) all together till you get aroma or till it starts spluttering. Keep aside.
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before and after roasting |
Step 5. Udupi style Rasam powder is now ready. Store it in clean and dry air-tight container once it completely cools.
Special thanks to Shalini Atte for this tasty rasam powder recipe.
Didn't know there was so much difference between udupi style n kundapura style rasams.. Now i have both powders in my kitchen..
ReplyDeleteDivided by taste, united by geography 😂
Haha...Thank you!
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