Veg Curry Masalas - Combo Pack

Sambar Masala: Coriander, Red Chilli, Split Pigeon Peas, Bengal Gram, Cumin, Black Pepper, Fenugreek, Turmeric, Black gram, Curry Leaves, Mustard, Asafoetida

Pepper Rasam Masala: Black Pepper, Cumin, Red Chilli (dried), Bengal Gram, Coriander, Garlic, Turmeric, Asafoetida

Kulambu Chilli Masala (Kulambu Milagai Thool) : Red Chilli, Coriander, Fenugreek Seeds, Split Pigeon Peas, Black Pepper, Cumin, Bengal Gram, Turmeric, Curry Leaves, Fennel, Salt, Asafoetida

Garam Masala: Coriander, Black Pepper, Cumin, Clove, Caraway, Star Anise, Cinnamon, Mace, Red Chilli, Bay Leaf, Cardamom, Nutmeg, Fennel, Dry Ginger, Salt

Discover the authentic taste of South India with Agara Foods' Pure Veg Curry Masalas - Combo Pack. The combo pack contains 4 packs x 100 grams of expertly blended spices to make delectable Sambar, Pepper Rasam, Vathakuzhambu, Tomato Curry, Tamarind Curry, Fenugreek Curry, Karakuzhambu, Sabji, Paneer Gravy etc. Embrace the goodness of homemade spices with Agara Foods, where quality and taste meet.

Pressure cook 100g split pigeon peas for 5 whistles. It becomes soft and mushy. Keep it aside. Pressure cook 250g vegetables of your choice for 3 whistles. Mix the cooked vegetables, pigeon peas, with 2 cups of water. Add 2 tbsps of tamarind pulp, 1.5 tbsps of Agara Sambar Powder,  salt and mix it well. Bring it to boil and simmer for 5 minutes. Add tempering made separately by crackling 1tsp split black grams, 1tsp mustard, 2 dry red chillies, 0.5tsp of asafoetida and few curry leaves in 1tbsp of ghee/ cooking oil. Serve hot.

(1) Slightly fry 2 tablespoon of Agara Rasam powder, 2 dried red chillies and few curry leaves with edible oil in a tava. (2) Add crushed tomatoes, 750ml tamarind pulp juice, salt and boil for 10 minutes. (3) Garnish with coriander leaves and serve. [Serves 2]

Crackle 1/2tsp mustard, 1/2tsp fenugreek seeds, few curry leaves in 2tbsp cooking oil. Add 200g sliced onions, 3 sliced tomatoes and saute for 3 minutes. Add 500g of brinjal or vegetable of your choice. Mix it well with 2tbsp of Agara Kulambu Chilli Masala. Add 1.5cup tamarind juice, 3/4cup coconut paste and bring it to boil. Simmer it for 5 minutes and serve hot.

Prepare 750g dal or 500g vegetables with usual spices as you normally cook. Add 2tsp of Agara Garam Masala and stir on low flame for 5 minutes. Keep the lid closed for aromatic and flavourful dal or curry. Serve hot.

Store it in an airtight container. Use only dry spoons.