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We all want to prepare delicious meals but sometimes we just don’t have the time or the energy to do so. That is why there are ready-to-cook products, which allow you to enjoy a home-cooked meal in minutes with no effort at all. They can buy these products and be assured that they will still get a wholesome, nutritious home cooked meal without any hassle.

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  • Gongura is a good source of folate and a good source of vitamin B6, both of which are important for keeping homocysteine levels low. It also contains a lot of iron, vitamin C, antioxidants, calcium, iron, zinc, and vitamin A. It has a high protein, carbohydrate, and fibre content. Vitamins and minerals such as vitamin C, vitamin A, vitamin B1, vitamin B2, vitamin B9, iron, magnesium, calcium, phosphorus, and potassium are also abundant in the leaves.

  • Kariveppilai Thokku (Curry Leaves) is a thick spicy gravy cooked with curry leaves paste and spices in a tamarind-based stew. Curry leaf is a staple in Indian cuisine, particularly in South India. Most of us, on the other hand, just remove and discard the leaf from our food rather than consume it. Curry leaves have a wide range of therapeutic properties. Aside from using curry leaves in rasam, sambar, and other temperings, we may benefit from its therapeutic properties by producing this delectable pickle. This pickle is a delicate dish when served with hot steaming rice and sesame oil on top. We won’t be able to throw the leaves because we’ll be grinding them into pickle, so we’ll keep them.

  • Sundakai Vathal Kulambu Mix is created using our country’s purest spices. It’s a delicate blend of several spices, and a smidgeon of it on a veggie dish is enough to transform it into a gourmet’s joy. Turkey berries are another name for sundakkai. Fresh berries are steeped for a few days in a salt-buttermilk mixture before being dried and preserved for curries.

  • The making of tamarind rice does not necessitate much cooking knowledge, as it can be done even by novices. This spicy, sweet, and sour meal is created with freshly made tamarind paste on boiled or steamed rice. Other ingredients in this recipe are groundnuts, coriander, red chilies, coconut jaggery, and curry leaves. Turmeric powder is used to give the dish a yellow colour. Pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin have a slightly sweet flavour that blends nicely with other ingredients like pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin. With coconut chutney and chickpeas, puliyodharai/Puliyogare or tamarind rice is a delicious combination.

  • Mustard seeds have been around since almost 5,000 years. Mustard Seeds are known to have numerous benefits. They’re low in calories and high in nutritional value and have antibacterial and antiseptic qualities.

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