Menasinapudi or saarina pudi or Rasam Powder
This is the powder used to make rasam or saaru as we call in Kannada. There is a difference between saaru and sambhar (huli also commonly referred as). In saaru there are no vegetables but just the dal (bele) and sometimes not even dal (bele) in other variations of rasam but the powder remains the same.
Let me also tell you that this recipe is a typical Karnataka recipe for rasam. The rasam powder of any other state in India might vary from this recipe. So lets get started with it..
Ingredients:
byadagi menasinakayi (dry red chillies that give only colour and are not at all spicy) - 15 in number
guntur menasinakayi (dry red chillies that do not give colour but only spice) - 15 in number
dhaniya (dry coriander seeds) - 100g
remember: proportion of dhaniya and chillies (in total) = 8:1
jeerige (jeera) 2 spoon
menthya (methi/fenugreek seeds) 1 spoon
kaalu menasu (pepper corns) 1 spoon
turmeric - 1tsp
hing - 1 pinch
dry coriander leaves powder 1-2 spoons as per taste
Procedure:
Dry fry the following ingredients separately and keep them separate after frying.
dhaniya
jeerige
menthya
menasu
hing
curry leaves or its powder
Finally while frying menasinakayi (red chillies), put a tsp of oil.
Grind the fried ingredients in the following order
jeerige, menthya and menasu together with hing and curry leaves
menasinakayi
dhaniya
The powder should be almost fine. Then sieve it to to remove ungrounded dhaniya and you can grind it again.
So, the rasam powder is ready to make various kinds of rasam.
Try this once and as per your taste you can vary the quantity of ingredients to suit your needs.
This is the powder used to make rasam or saaru as we call in Kannada. There is a difference between saaru and sambhar (huli also commonly referred as). In saaru there are no vegetables but just the dal (bele) and sometimes not even dal (bele) in other variations of rasam but the powder remains the same.
Let me also tell you that this recipe is a typical Karnataka recipe for rasam. The rasam powder of any other state in India might vary from this recipe. So lets get started with it..
Ingredients:
byadagi menasinakayi (dry red chillies that give only colour and are not at all spicy) - 15 in number
guntur menasinakayi (dry red chillies that do not give colour but only spice) - 15 in number
dhaniya (dry coriander seeds) - 100g
remember: proportion of dhaniya and chillies (in total) = 8:1
jeerige (jeera) 2 spoon
menthya (methi/fenugreek seeds) 1 spoon
kaalu menasu (pepper corns) 1 spoon
turmeric - 1tsp
hing - 1 pinch
dry coriander leaves powder 1-2 spoons as per taste
Procedure:
Dry fry the following ingredients separately and keep them separate after frying.
dhaniya
jeerige
menthya
menasu
hing
curry leaves or its powder
Finally while frying menasinakayi (red chillies), put a tsp of oil.
Grind the fried ingredients in the following order
jeerige, menthya and menasu together with hing and curry leaves
menasinakayi
dhaniya
The powder should be almost fine. Then sieve it to to remove ungrounded dhaniya and you can grind it again.
So, the rasam powder is ready to make various kinds of rasam.
Try this once and as per your taste you can vary the quantity of ingredients to suit your needs.
modhalaagi, dhanyavaadagalu. Bahala santosha aythu saaru pudi maaduva vidhaana nodi.
ReplyDeletenaanu yaavagalu huridhu kollabekadare maathra bere-bere padhaartha maaduthiddhe; aadhare ottige rubbutthidhe; yaava reethi vyathyasa kandidheeri ee reethi?
nimma kuthoohalakke: naanu Nala, Dhamayanti alla :) nanna maga matthe naanu thindi/oota vishayadalli swalpa mundhe
The reason behind grinding them separately is: some ingredients grind fast and some take time. So may have need same amount of time. Therefore I prefer to grind differently.
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