Pile of Rasam Podi Udupi

Rasam Podi, Udupi


India - Udupi, Karnataka   -   Saarina Pudi
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cups
**
1 hr
Yes		 "Rasam" indicates this powder is used to flavor sour tamarind soups called Rasams, but it has many other uses in Udupi cuisine, one of the strictest vegetarian cuisines.
This podi is not as red as some you see in photos because it is not wet with coconut oil - see Note-4 for commentary.

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1
1/4
3
1
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30
45
1/8
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c
c
T
t
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t
-- Dry Roast
Coriander seeds
Cumin seeds
Fenugreek seeds
Mustard seeds
-----------
Red Byadagi Chili (1)  
Curry Leaves (2)
Asafoetida (opt). (3)
Make   -   (1 hr - 30 min work)
  1. On a dry tava, comal or skillet, fairly high heat (about 350°F/175°C), separately dry roast each of the Dry Roast items, stirring almost continuously with a thin stainless turner until aromatic and darkened just a shade. If you see a wisp of smoke, remove from the heat immediately - there should be no smoke. Pour out on a plate to cool.
  2. With kitchen shears cut Biadagi Chilis into about 1/4 inch pieces, discarding the seeds. Dry roast as for the spices above, until chili pieces are darkened a bit, but not blackened and no smoke.
  3. Over very low heat, dry the Curry Leaves, turning them often, until they are brittle - they must not burn, just dry thoroughly. Alternately they can be dried in a dehydrator overnight, but they must be freshly dried, not stored dried.
  4. When well cooled, mix all ingredients together and grind them in a spice grinder until very fine.
  5. Package in an airtight jar - it'll keep up to 6 months.
NOTES:

  1. Byadagi Chilis:

      This dried red chili is the most common one used for "Kashmiri Chili Powder" (real Kashmiri chilis are in very short supply even in India). If you can't find them, your best bet is to dry toast 1/3 cup Kashmiri Chili Powder very carefully, stirring constantly with a thin stainless turner, until it darkens just a shade, then pour out to cool. For details see our Indian Chilis.

  2. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  3. Asafoetida - Hing:

      Some recipes call for this, and some don't. I prefer to leave it out and apply it to the Tempering.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form. For details see our Asafoetida page. If you don't have it, leave it out.

  4. Comments:

      Most recipes for Udupi rasam powder from Karnataka have the spices and chilis fried in a small (or large) amount of coconut oil, but a few toast them dry, as is normal for most of India. Many recipes mention that the flavor fades rather rapidly, and some blame that directly on coconut. For this reason, Since I live in North America, not Karnataka, and will not be having rasam every day, I have chosen to dry toast the spices and chilis, expecting the flavor will last longer as with other masalas. The majority opinion of Karnataka recipes is that Udupi rasam powder, unlike most others, does not contain black pepper. a minority includes black pepper, but I have chosen to omit it.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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