Sugar, Spice Mixes (Coriander, Red Chilli, Cumin, Fenugreek and Black Pepper), Iodized Salt, Toor Dal, Red Gram Dal, Dehydrated Tomato Powder, Tamarind Powder, Refined Sunflower Oil, Mustard Seeds, Fresh Curry Leaves, Turmeric Powder and Asafoetida.
Instructions for use
- Add 1.8 litres of water, 50g cut tomato and Dakshin Rasam mix and pressure cook for 5-6 whistle.
- Heat 5ml oil, Add 5g mustard, 10g jeera, 5g curry leaves and mix with Dakshin Rasam.
- Garnish with finely chopped fresh coriander leaves and serve hot.