Palm jaggery dominated the taste , kaju taste was very less
crispy and tasty
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Coriander Seeds, Whole Red Chillies, Cumin Seeds , Black Pepper, Toor Dal, Methi Seeds.
How to Use:
For a family of 2, in a bowl add 2 tbsp of Chettinad Rasam Powder, 1/2 tbsp of thick tamarind paste, 1 tomato crushed, 2 to 3 crushed garlic pods (optional), 3 cups of water. In a kadai, splutter in oil/ghee, mustard, jeera, red chillies asafoetida. Add the already mixed rasam curry leaves, let it come to a boil. Put off the flame, add salt as required coriander leaves. Transfer to a serving bowl, keep it closed for few minutes. Serve piping hot rasam with hot steaming rice ghee.
Store it in a cool and dry place in an air-tight container
Sweet Karam Coffee now delivers Authentic Traditional Homemade Podis prepared Without Onion/Garlic/Any preservatives in the most Traditional way with Leak proof packing for delivery across India