Ready-Mix Meal Pack

Wedding Sambar Ready Mix

Step 1 — Sauté:

In a kadai, heat 2 tablespoons of oil. Add 10 small onions (shallots) or 1 big onion and any vegetable of your choice. Sauté for a few minutes, then add 1.5 tablespoons (25g) of Wedding Sambar Ready Mix and 1 cup (200 ml) of water.

Step 2 — Cook:

Allow it to boil for 7–8 minutes until it thickens to your desired consistency, or pressure cook for 2 whistles on medium flame.

Serving suggestion:

Best with hot rice. Also works with idli and dosa.

Vegetables that work well:

Drumstick · Brinjal · Shallots · Tomato · Carrot · Beans

Rasam Podi

Method 1 — Instant Rasam:

1. Mix 1.5 teaspoons (12–14g) of Rasam Podi in 400–450 ml of water (approximately 2 cups). Add salt to taste and mix well.
2. In a kadai, heat 1 teaspoon of oil. Add half a teaspoon of mustard seeds and a pinch of fenugreek (less than quarter teaspoon). Once the mustard splutters, pour in the rasam mixture.
3. Once it starts boiling, give it a quick mix and transfer to a container. Taste and adjust salt.

Ready in under 5 minutes.

Method 2 — Tomato Rasam:

1. Coarsely grind 1 tomato, 2 garlic pods (optional), a few coriander leaves, and 1.5 teaspoons (12–14g) of Rasam Podi together in a mixer.
2. Transfer the ground mixture to a container. Add 2 cups (approximately 450 ml) of water, required salt, and mix thoroughly.
3. In a kadai, heat 1 teaspoon of oil. Add half a teaspoon of mustard seeds, a pinch of fenugreek, and a few curry leaves. Pour in the rasam mixture.
4. Once it starts boiling, give a quick mix and leave for 30 seconds. Transfer to a container and serve.

How to serve:

Pour over steamed rice as the final course — the rasam seeps into the rice and is eaten mixed together. Or drink a glass of hot rasam straight after the meal. Both are correct. Both are traditional.

Vathal Kuzhambu Ready Mix

Confidence: HIGH — taken directly from FSSAI label procedure

Step 1 — Sauté:

Heat 3 tablespoons of oil in a kadai. Add 10 small onions (shallots) or garlic, or your choice of vathal, or all of the above. Add your choice of vegetable. Sauté for a few minutes.

Step 2 — Combine & Boil:

Stir in 1.5 tablespoons (25g) of Vathal Kuzhambu Ready Mix and 1–1.5 cups (200–300 ml) of water. Boil for 7–8 minutes until thickened to your liking.

Serving suggestion:

Best with hot rice. Also works with curd rice, idli, and dosa.

What to add as your vathal:

Sundakkai (turkey berry) · Drumstick · Brinjal · Garlic · Manathakkali

Mor Kuzhambu Ready Mix

Step 1 — Cook vegetables and prepare the mix:

Sauté lady’s finger or cook any vegetable of your choice. In a separate bowl, mix 1.5 tablespoons (25g) of Mor Kuzhambu Ready Mix with 1 to 1.5 cups (200–300 ml) of water.

Step 2 — Combine and add curd:

Heat 1 to 2 tablespoons of oil in a kadai. Add the mor kuzhambu mixture along with the cooked vegetable. Let it boil for 3–5 minutes, then turn off the heat. Mix in ¾ to 1 cup (200 ml) of thick beaten curd. Adjust with water if required.

Important: Do not boil after adding the curd. This is what keeps the gravy smooth and prevents it from splitting.

Serving suggestion:

Best with hot rice. Also works well with idiyappam, roti, and dosa.