Karuveppilai Thokku (Curry Leaves) is a tamarind-based stew prepared with curry leaves paste and spices. Curry leaf is a mainstay in South Indian cuisine. Served with hot steaming rice and sesame oil, this pickle is delicate. To make pickle, we can’t trash the leaves, therefore we’ll retain 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.
Making tamarind rice requires no prior cooking skills and can be done by a novice. This meal is cooked with fresh tamarind paste and boiled or steamed rice. A few other ingredients include curry leaves and groundnuts. Turmeric powder is used to colour the dish.
Pirandai Powder has loads of health benefits. From the flower, fruit, stem and root the whole pant is filled with lot of benefits.