A traditional seasoning mix with the perfect blend of dal and spices to make your vegetables and curries more flavourful.
Cooking Directions (serves 4)
Step 1: Clean and chop two cups of vegetables (brinjal / potato / carrot / cauliflower etc.). In a kadai on medium heat, add 2 tbsp oil, 1tsp urad dal, 1tsp mustard and a pinch of asafetida, 4-5 curry leaves until the mustard starts to splutter.
Step 2: Add chopped vegetables carefully. Saute for 1 minute on high heat, ¼ tsp turmeric powder, salt as per taste. Sprinkle ¼ cup of water. Cover and cook until soft. Add 4 tbsp of Thaligai Karamadhu Podi and saute for 1 minute.
Step 3: Serve hot with rice and rasam or with chapathi.
TIP: Thaligai Karamadhu Podi can also be used as stuffing for tinda or whole brinjal and shallow fried.