SAARINA PUDI

This recipe is actually for the Karnataka style saaru . Very easy to make.

Ingredients:

Coriander seeds 1 cup
Red chillies 3 cups (Byadagi variety)
Black pepper 2 teaspoons
Jeera 4 teaspoons
Menthya (Fenugreek ) 2 teaspoons
Mustard seeds 2 teaspoons
Oil 2 teaspoons
Ingu 1/2 teaspoon (This I think is my own)
Curry leaves about 20(dried)

Procedure:

Dry roast separately on a low flame coriander seeds and menthya to a golden brown colour. Roast black pepper and also mustard seeds separately till they start sputtering. Transfer all to a bowl.

Add oil and fry red chillies till they sound dry and light.

Allow all the ingredients to cool to a room temperature. Grind to a fine powder along with ingu and curry leaves. Some times I roast curry leaves in half a teaspoon of pure ghee, crush with hands and mix it with the powder. This I do specially if I have to send it to you, Poo, since good flavoured curry leaves are not available where you live.

Store in air tight jar. Will remain good for more than 2 to 3 months.