About this prodcut:
Grameena Ruchi (GMR) sambar powder perfectly.
balanced in good taste, natural colour & aroma flavour.
Add sambar powder to your vegetarian or Non vegetarian prepartion to get more taste.
Get best offers on your first order
SAMBAR POWDER SPL – Grameena Ruchi
₹150.00 – ₹350.00
Ingredients :
Coriander seeds, Red Chilli, Black pepper,
Cumin, Urud dal, Toor dal, Moong dal,
bengal gram, fenugreek, turmeric, clove,
poppy, mustard, curry leaves.
Cooking Directions:
Add 4 tbsp toor dal+ 2 cup of water in a pressure cooker.
Add 1 cup of cut vegetables, one medium size chopped
onion & tomato, cook well.
Then add 2 tbsp of Grameena Ruchi (GMR) sambar powder
+ 3 Cup of water + 2tbsp tamarind pulp (1:4, tamarind : water )
+ salt as per taste, boil for 4-5 minutes.
Heat 2 tsp oil in a pan + 1/4 tps mustard seeds + 2 nos red chilli +
1 spring curry leaves then add to samber.
Garnish with chopped coriander leaves, serve with rice, Dosa, idly, vada etc.
| Weight | 1000g, 100g, 200g, 250g, 500g |
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SAMBAR POWDER – GRAMEENA RUCHI
Ingredients :
Coriander seeds, Red Chilli, Black pepper,
Cumin, Urud dal, Toor dal, Moong dal,
bengal gram, fenugreek, turmeric, clove,
poppy, mustard, curry leavesCooking Directions;
Add 4 tbsp toor dal+ 2 cup of water in a pressure cooker.
Add 1 cup of cut vegetables, one medium size chopped
onion & tomato, cook well.
Then add 2 tbsp of Grameena Ruchi (GMR) sambar powder
+ 3 Cup of water + 2tbsp tamarind pulp (1:4, tamarind : water )
+ salt as per taste, boil for 4-5 minutes.
Heat 2 tsp oil in a pan + 1/4 tps mustard seeds + 2 nos red chilli +
1 spring curry leaves then add to samber.
Garnish with chopped coriander leaves, serve with rice, Dosa, idly, vada etc. -
MANGALORE RASAM – Grameena Ruchi
₹75.00 – ₹145.00
Mangalore Rasam typically incorporates a fragrant combination of curry leaves, mustard seeds, asafoetida (hing), and dried red chilies sizzled in hot oil, which is known as the “tadka” or tempering. This tadka is added to the cooked toor dal and spice paste mixture, infusing the rasam with a delightful aroma and a subtle hint of spiciness.
One of the distinguishing features of Mangalore Rasam is its tanginess, which is achieved through the use of tamarind pulp or sometimes by incorporating kokum, a souring agent commonly used in coastal Karnataka cuisine. The rasam is typically garnished with fresh coriander leaves, adding a burst of freshness to the dish.
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TOORDAL RASAM – Grameena Ruchi
₹65.00 – ₹125.00
Toor Dal Rasam Powder is an essential spice blend used in South Indian cuisine, specifically for making the flavorful and aromatic soup known as rasam. This unique and aromatic powder is a key ingredient in crafting the quintessential taste of toor dal rasam, a beloved dish in the southern regions of India.
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Thoordal Rasam Powder – Grameena Ruchi
₹65.00 – ₹125.00
Rasam Powder is the quintessential aromatic spice blend, which is one of the primary ingredients in a classic South Indian Rasam. This particular tangy, spiced thin soup will not be what it is, without the addition of this spice mixture. Also known as Rasam Podi, this masala blend has about 7 ingredients, which are roasted one after the other, and eventually ground together to a fine powder. There’s no rocket science in preparing it. Just follow my recipe to make a robust South Indian spice powder that’ll elevate the flavors of your rasam.
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