Crispy Dosa Mix

Rasam powder is an aromatic mix made of ground dals spices. It is used to flavour thicken south Indian soup or rasam. This rasam powder can be used to make any kind of rasam.

Paruppu podi is a spicy lentil-based chutney powder eaten with hot rice and a hint of ghee. Paruppu literally translates to lentil and Podiis powder. Blends like this, Curry Leaves owder and Milagai Podi come in handy when you are pressed for time or are in no mood to cook. All you have to do is cook some rice / reheat leftover rice, add a dash of Ghee (optional) and as much or as little of this chutney powder, mix and eat!

Sambar powder is a spice blend used in sambar, a tamarind-based soup. One legend has it that a Maratha ruler invented sambar when he attempted to make dal himself while his chef was away. He did this by adding tamarind to dal and calling the resulting dish sambar. This type of sambar is still made today in the Indian state of Tamil Nadu where the dish is typically seasoned with sambar powder.