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

Ingredients

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

Instructions

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.

Notes

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.