Description: Masala powder for pepper broth, a flavourful South Indian gravy.

How to use: Soak a small lemon-sized ball of tamarind in 2 cups of warm water for 10mins. Extract the juice. Set aside. Mix 2 tbsp of Milagu Kozhambu Podi, 3 tbsp of water, 1/4 tsp of turmeric powder and 1 tsp of salt to 3 tbsp of water and make a paste. Set aside. Heat 2 tbsp of sesame oil and temper 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 1/4 tsp of asafoetida and 1 sprig of curry leaves. Now add the tamarind juice to this and boil for 10 mins. Add the prepared mixture to this and boil for 15 mins.

No added Artificial Flavours, Colours or Preservatives.