Saarina (Rasam) Pudi

Recipe by Shanta Rao
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Red Chili : 250 grams

  • Coriander Seeds (Dhania) : 250 grams

  • Fenugreek (Methi) : 50 grams

  • Black Pepper : 50 grams

  • Cumin seeds (Jeera) : 50 grams

  • Asafoetida (Hing) : ¼ Teaspoon

  • Curry Leaves : handful

Directions

  • Roast everything separately and powder it
  • Wash and dry the curry leaves completely
  • Add in curry leaves
  • Roast a bit more and powder with other ingredients

Notes

  • Store in a bottle – keeps fresh for six months