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Thamarai Vathal (Lotus Stem Vathal) — A favourite for its crunch. Sun-dried lotus stem that fries up light and crispy, with a mild, earthy flavour that pairs beautifully with rice and rasam.
Bitter gourd, sun-dried and mellowed in flavour. A classic with curd rice, and a regular on the table in homes that enjoy its distinct, slightly bitter taste.
Black nightshade berries, sun-dried for that distinctive tang. A must-have for rasam, vatha kuzhambu, and quick poriyals.
Mor milagai, also known as curd or buttermilk chili, is a traditional South Indian sun-dried condiment made by marinating green chilies in sour buttermilk or yogurt and salt before drying them completely.
Our traditional rice-based vadam, hand-shaped and sun-dried, fries up light and crispy every single time.
Made from sago, this one puffs up beautifully when fried, with a delicate, airy crunch.
Onion folded right into the vadam for a sharper, more savoury bite — a favourite with rasam rice.
Tender baby mangoes, salted and spiced the traditional Tamil way. A taste a lot of our customers grew up with.
Avakaya pickle is a traditional South Indian mango pickle made from Tamilnadu.
Roasted lentils and red chillies, ground to a coarse powder. Mix with sesame oil or ghee for a quick, satisfying side to idli and dosa.
A ready base for the classic vatha kuzhambu. Just add your vathal of choice and tamarind, and you’ve got a meal that usually takes hours, done in a fraction of the time.
Roasted lentils ground fine, perfect mixed into hot rice with a spoon of ghee for an easy, comforting meal.
