Udupi Style Saaru Pudi/ Rasam Powder

I first heard the word rasam only in Bangalore. Until then, the red colour liquid that was made with lentils (daal) was saar. Saar/Saaru is what it is called back home in Udupi. Here is my Amma's recipe to make instant Saaru Powder. Below I have mentioned the quantities of ingredients if this has to be made in advance and stored.

To make Saaru Powder

You will need:
Dhania/ Coriander seeds - 1 tbsp
Jeera/ Cumin seeds - 1/4 tbsp
Methe/ Fenugreek seeds - 15 grains
Curry leaves - 2-4 leaves (Optional
Byadagi/Red Chillies - 4-5
Hing/Asafoetida - 1/4 tsp if powdered)
Coconut - 2 -3 Tbsp (use coconut only for immediate consumption)
Oil - 1 tsp (in all)

You will have to: 

• Heat a thick bottomed pan. 
• Add a drop of oil. Once it is hot, add coriander seeds and let it roast. Test if Coriander seeds are roasted by taking one seed and crushing it between your fingers. If it crushes, the coriander seeds are ready). Take the seeds out of the pan but don't put off the fire.
• Add another drop of oil. Add the cumin seeds and roast it for a min.
• Add the fenugreek seeds and roast for about 30 seconds. Keep this along with the coriander seeds.
• Add another drop of oil. Add Asafoetida. 
• Add the remaining oil. Once it is hot, add the red chillies and roast them. 
• Add the curry leaves once the red chillies are roasted. 
• Add Asafoetida and saute for a while
• Let all of these ingredients cool.
• Add all above ingredients with coconut to a mixer and powder.
• Saaru Pudi/ Rasam Powder/Paste is ready to be used in Udupi Style Saaru

Makes saaru for about 4-6 people
Skill level: intermediary/difficult
Goes well with Rice
Cooking Time: 10-15 mins - just for the powder

Tip: 

Modification on 11/28/2018

After 6 years of additional experience in making Saaru, here is an update to the recipe

(i) Adding Curry leaves makes the Saaru a lil brownish. 
(ii) Ingredients in Larger Quantities  (if it has to be made in advance and stored) 

Coriander seeds - 1 Cup
Cumin seeds - 1/4th Cup (lil lesser than 1/4th Cup)
Fenugreek seeds - 2 tbsp
Byadagi/Red Chillies - 25-30 (based on Spice Quotient)
Asafoetida - 1 tsp (if it is powdered. If using the Udupi style Hing paste, then it should fit 1/2 tsp)
Oil - 2 tsp (in all)

(iii) Roast the ingredients as mentioned above. Let the Ingredients cool before powdering it. 
(iv) Powder it in a mixer and spread it on a Newspaper or Plate and let it cool for 15 -20 minutes before transferring to an air tight container (this will retain the aroma of the saaru pudi)
(v) This Saaru Pudi/Rasam Powder can be stored for about 15 -30 days. 

Cooking Time: 20-25 mins - just for the powder