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Homemade Saar Powder

Print Recipe
Course Spice Mix
Cuisine Mangalorean

Ingredients
  

For the powder

  • 4 to 5 dried Byadgi chillies
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons urad dal
  • 1 tablespoon whole peppercorns
  • ½ teaspoon fenugreek seeds
  • 8 to 10 curry leaves
  • 1 teaspoon turmeric powder
  • ½ teaspoon hing

Instructions
 

Method

  • Roast patiently. Roast the chillies, coriander, cumin, urad dal and peppercorns separately until fragrant, and the fenugreek lightly without letting it burn. Roast the curry leaves until dry and crisp.
  • Let everything cool. The ingredients should be completely cool before they go into the mixer.
  • Grind finely. Grind the roasted ingredients with the turmeric and hing into a fine powder.
  • Keep it ready. Transfer to a clean, dry, airtight jar. Use a dry spoon each time.

Notes

Make Saar with the powder

  • 2 tablespoons homemade Saar powder
  • A little coconut oil
  • Mustard seeds, for tempering
  • A few curry leaves
  • Chopped tomato, as preferred
  • Tamarind, softened in water, to taste
  • A little jaggery, to taste
  • Salt, to taste
  • Water, as needed for a thin Saar
  1. Heat a little coconut oil in a pot. Add mustard seeds, let them splutter, and add the curry leaves.
  2. Add the chopped tomato.
  3. Soften the tamarind in water, squeeze out its juice and strain out the seeds and fibres. Add the tamarind water to the pot.
  4. Stir in 2 tablespoons of Saar powder, a little jaggery and salt. Add water as needed to get that thin Saar consistency.
  5. Bring to a boil and cook until the tomato is tender and the spices are cooked through. Taste and adjust the salt, sourness and sweetness, then serve hot with rice.