Thaligai Traditions

Satramadhu Podi

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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.

 

Nutrition Facts

Satramadhu Podi (serving size 1 tsp)

Calories

Calories from Fat 

Total Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

Carbohydrate

Dietary Fibre

Total Sugars

Added Sugars

Protein

Vitamin A

Vitamin C

Calcium

Iron

     

2 g    

10

0

0 g

0 g

0 g

0 g

0 g 

0 mg

0 mg

0 mg

0.3 g

0.4 g 

0 g

0 g 

0 g

0%

10%

0%

0%