Go Back
+ servings

Rasam Powder (Udupi Style)

5 from 1 vote
An aromatic and flavourful rasam powder from Udupi region of Coastal Karnataka, India
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiments
Cuisine: karnataka
Keyword: Coastal karnataka, Condiments, Homemade, Karnataka, Masala, South India
Servings: 250 grams
Author: Pavithra M Adiga


  • Coconut oil - ¼ cup
  • Methi seeds or menthya - 1 tbsp
  • Cumin or jeera - ¼ cup
  • Coriander seeds - ⅔ cup
  • Bydagi red chilies (sundried for 2 hours) - 125 gm (50 chilies)


  • Heat a thick bottom pan. Now add coconut oil, heat the oil on medium to low heat. After the oil gets heated, add methi seeds. Fry well on medium low heat, methi seeds should turn light golden colour.
  • Next add cumin to the frying pan. Again, fry well on low heat until you get nice aroma or well cooked in oil.
  • Now add the third spice coriander seeds, this also needs to be fried well on low heat until they become crisp and lightly golden.
  • At the end add red chilies and fry well on low heat for 5 to 10 minutes or until they become crisp. If they are not crisp, they do not get powdered well. So, fry till they are perfectly crisp.
  • Let all the fried ingredients cool down to room temperature. Transfer the cooled ingredients into the dry mixer jar and make a fine powder using a dry mixer jar.
  • Fresh aromatic Udupi style rasam powder or sarina pudi is ready to be used. Cool the powder and store it in airtight glass jar. Use this rasam powder to make tomato saru or rasam.




Use dry utensils or vessels and moisture free frying process. Fry all the ingredients on low flame and ensure spices are not burnt.
Red chilies can be adjusted as per the spiciness of chilies.
Cool all the fried ingredients before powdering.
In this recipe, cup measurement is equal to 240 ml.
If you want the ingredients in grams or spoon measurements, then here it is
Coconut oil - 4 tbsp, Methi seeds or menthya - 1 tbsp (12 gm), Cumin or jeera - 4 tbsp or 25gm, Coriander seeds - 10 tbsp or ≈38gm, bydagi red chilies (sundried for 2 hours) - 50 chilies or 125gm.
Tried this recipe? Liked it, do tag us Mention @pavithra_dicencook or tag #dicencook!