Curry Powders

Sambar Powder
Net Weight:100gm.

Ingredients
Coriander, Red Chilly,Dhal, Turmeric, Asafoetida, Fenugreek.

Preparation of Sambar
Boil 100g. of Dhal. Mix 250g of sambar pieces with sufficient salt. Take 500ml water and mix 25 g. of Tamarind water. Add Tamarind water and 2 table spoon of Brahmins Sambar Powder. Boil this mixture. Fry red chilly, curry leaves and mustard in coconut oil and add to the above preparation.

Pickle Powder
Net Weight:100gm

Ingredients
Red Chilly, Fenugreek, Asafoetida, Salt.

Preparation of Mango Pickle
Cut 5 medium size mangoes into small pieces, and mix well with 12 Teaspoon of BRAHMINS PICKLE POWDER; pour sufficient boiled and cooled water. Now the pickle is ready and use it. For better taste and pot life add some Asafoetida with boiled gingelly oil. For lime pickle, same method can be adopted for 20 Nos of time.

Rasam Powder
Net Weight:100gm

Ingredients
Coriander, Red Chilly, Dhal, Asafoetida, Pepper, Jeera.

Preparation of Rasam
                The 500 ml water and mix 25g Tamarind in it. Mix 2 teaspoon Brahmins Rasam Powder. Boil the above mixture. Add 3 sliced tomatoes, sufficient green chilly, Coriander leaves, curry leaves and sufficient salt in it. Fry red chilly, curry leaves and mustard in coconut oil and add to above gravy.

Chilly Powder
Net Weight:100gm,250gm,500g,1Kg.

Ingredients
Raw Red Chilly

Coriander Powder
Net Weight:100gm,250gm,500g.

Ingredients
Raw Coriander

Chutney Powder
Net Weight:50gm.

Ingredients
Black gram, Chilly, Salt, Asafoetida.

Preparation of Chutney
Add Coconut/Ginger Oil. It is ready for use now.

Garam Masala
Net Weight:50gm.

Ingredients
Black Pepper, Cardamom, Cloves, Cinnamon, Cumin, Mace, Nutmeg, Star Anise, Poppy Seeds.

Turmeric Powder

Net Weight:100gm,250gm.

Curd Chilly

Net Weight:100gm.

Lime vattal

Net Weight:100gm.