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Saaru Podi

A spice mix from Karnataka that adds a oomph to anything you make! It is ideally used for a rasam, but is super versatile.
Course Spice Mixes
Cuisine Indian
Keyword gluten free, karnataka recipes
Prep Time 20 minutes


  • 1/2 cup red chillies
  • 1/2 cup coriander seeds/dhaniya
  • 1 tbsp urad dal
  • 1 tsp cumin seeds/jeera
  • 1 tsp fenugreek seeds/methi


  • Add 1 tsp coconut oil to a pan in moderate heat. Roast urad dal followed by corainder seeds, fenugreek and cumin. Remove from heat and cool.
  • In an almost dry pan, on low heat add the chillies and dry roast till it darkens. Remove and cool. Be sure not to burn any of the spices.
  • Once fully cool, add to a blender/mixie jar and make a coarse powder
  • The podi can be stored in an airtight container for upto two weeks and for much longer in a fridge.


This is best done with byadgi chillies. These are from Karnataka and have a beautiful bright red colour. They are also not very spicy so ideal for spice mixes.  I don't have access to byadgi so I use a mix of Kashmiri chillies for colour and regular round chillies for spice.