Idli/ Dosa Chutney Powder
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Ingredients Tamarind – small lemon size (soaked in warm water) Water – 2½ to 3 cups Tomato – 1 medium (crushed) Cooked toor dal water – ½ cup (optional but recommended) Salt – to taste Turmeric powder – a pinch Rasam powder Rasam powder – 1½ to 2 tsp For tempering Ghee or oil – 1 tsp Mustard seeds – ½ tsp Cumin seeds – ½ tsp Dry red chilli – 1 Curry leaves – few Garnish Fresh coriander leaves – chopped Method 1️⃣ Prepare rasam base Take tamarind extract in a pot Add crushed tomato, turmeric, salt, and water Boil till raw tamarind smell goes (about 5 minutes) 2️⃣ Add rasam powder Add rasam powder Simmer on low flame for 2–3 minutes ⚠️ Do not boil too much after adding rasam powder 3️⃣ Add dal water Add cooked dal water Bring to a gentle froth (don’t boil fully) 4️⃣ Tempering Heat ghee/oil Add mustard seeds → let splutter Add cumin seeds, red chilli, curry leaves, hing Pour over rasam 5️⃣ Finish Switch off flame Add coriander leaves Close lid for 5 minutes
125 gNet 125 g
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Ingredients Tamarind – small lemon size (soaked in warm water) Water – 2½ to 3 cups Tomato – 1 medium (crushed) Cooked toor dal water – ½ cup (optional but recommended) Salt – to taste Turmeric powder – a pinch Rasam powder Rasam powder – 1½ to 2 tsp For tempering Ghee or oil – 1 tsp Mustard seeds – ½ tsp Cumin seeds – ½ tsp Dry red chilli – 1 Curry leaves – few Garnish Fresh coriander leaves – chopped Method 1️⃣ Prepare rasam base Take tamarind extract in a pot Add crushed tomato, turmeric, salt, and water Boil till raw tamarind smell goes (about 5 minutes) 2️⃣ Add rasam powder Add rasam powder Simmer on low flame for 2–3 minutes ⚠️ Do not boil too much after adding rasam powder 3️⃣ Add dal water Add cooked dal water Bring to a gentle froth (don’t boil fully) 4️⃣ Tempering Heat ghee/oil Add mustard seeds → let splutter Add cumin seeds, red chilli, curry leaves, hing Pour over rasam 5️⃣ Finish Switch off flame Add coriander leaves Close lid for 5 minutes
Made at our own unit in Balehonnur, Chikkamagaluru District, in the Malnad belt of the Western Ghats, where Vanasri has been making pickles since 1987.
Questions? Contact us or call +91 63603 73757
