சாற்றமுது பொடி​

The perfect blend for clear spicy traditional rasam. Our rasam recipe is derived from heirloom recipes from the Mayavaram - Tanjavur region.

Ingredients: Red Chilli, Red Gram, Coriander Seeds, Turmeric Powder, Cumin Seeds, Black Pepper 

TRADITIONAL SATRAMADHU ​

Cooking Directions (serves 4)​​

Step 1:  In a deep vessel, add 1.5 cups water, 1 tbsp tamarind paste, 4 tsp Thaligai Satramadhu Podi, 4-5 curry leaves, ½ a chopped tomato, a pinch of asafoetida powder, and salt to taste.​

Step 2: Boil for 5 minutes on medium heat until the tomatoes turn mushy.​

​Step 3: In another bowl, mix two 1 tbsp cooked and mashed toor dal with 2 cups water. Pour this into the boiling mixture. Simmer until froth forms on top. Switch off the flame. ​

Step 4: For tempering, heat 1tsp ghee, add ½ tsp mustard, 4-5 curry leaves, and ½ tsp cumin seeds in a kadai. When the mustard starts to splutter, add it to the rasam. Add coriander and serve hot with cooked rice or drink as soup.

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