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Mysore Saaru Pudi

Makes about 300 gms

Ingredients
  • 2 cups Dried Red chillies approx. 50-60 (ideally a mix of Byadagi and Guntur)
  • 1 cup Coriander seeds / Dhania
  • 1/4 cup Fenugreek /methi seeds
  • 1/4 cup  black peppercorn
  • 1/4 cup  cumin seeds / jeera
  • 1-1/2 tsp black mustard seeds
  • 2 Cinnamon pieces about 1 inch each
  • 1 cup Curry leaves loosely packed, washed and towel dried
  • 1/4 tsp good quality asafoetida / hing (I use SSP)
  • 1/2 tsp Ghee
  • 1 tsp oil
other:
  • Spcie grinder
Instructions

  1. Heat oil in a kadai or wok and roast the red chillies on low-medium heat. Use two ladles and roast by lifting the chillies from the sides until they are very hot to the touch. Let the chillies not burn or the chilli fumes will take over the kitchen. Spread on a plate and keep aside. 

  2. Add coriander seeds and curry leaves immediately into the kadai and dry roast on medium heat until curry leaves are wilted and so dry that they crumble when pinched, but still retain their green color. Remove these onto the red chillies itself so the chillies are kept warm enough to be ground.

  3. Add Ghee to the kadai followed by black peppercorns and roast on medium heat until the spluttering frequency reduces but does not stop. Remove on to the plate.

  4. Add fenugreek seeds and hing and dry roast on medium heat until fenugreek seeds turn golden brown. Any more roasting will turn them very bitter. Remove on to the plate.
  5. Add cumin seeds and cinnamon and dry roast on medium heat until flavorful and the spluttering frequency reduces but does not stop. Remove on to the plate.
  6. Lastly, dry roast mustard seeds till they begin to splutter. Remove on to the plate.
  7. Grind all the roasted ingredients on the plate in a spice grinder or any Indian mixie (dry jar) until finely powdered. Let the jar cool before opening. Transfer to an airtight container and store in a cool dry place.
Notes

Use a mixture of mild and hot varieties of red chilli like Guntur(hot) and Byadagi (mild). Read more notes on this in Bisi Bele Bath recipe

AVOID dry roasting all ingredients together as it results in uneven roasting or burning of ingredients. If you wish to make a smaller batch, a 4:1 ratio should work well between coriander seeds and cumin, fenugreek and black pepper. Adjust proportion for the other ingredients accordingly.

Avoid dry roasting red chillies or they'll emanate pungent, choking fumes. If you feel the spice mix turned out to be short of red chillies or doesn't taste hot enough, you can always adjust by roasting some extra chillies, grind to a fine powder and grind once again together with the Podi to get it all mixed well.

If you happen to make Rasam only once in a while, then consider storing it in the freezer. That way, the spice mix will retain all of its flavor without tasting like just wood husk.

SSP brand hing is available in Bangalore - Mysore areas as far as I know. LG brand is available even in the US.