TN Edible Oils

Dosa, idli, chutney, vada, and sambar are a rigorously followed breakfast or dinner combo in every household. But yet we get bored of this repeated combo on a regular basis and start to look for something more delicious that makes us keep wanting to have more. One such dish is vada curry. An ideal curry made up of coconut based gravy with onions, tomato, and vada makes up the perfect combination for your idli and dosa. Let us see how to make this appetising dish with sundew refined sunflower oil, from refined sunflower oil manufacturers . Ingredients for vada Chana dal 1 cup Fennel seeds ½ teaspoon Chilli 1 Cumin seeds ½ teaspoon Chopped coriander 2 tablespoons A sprig of curry leaves Oil for frying Ingredients for Curry Bay leaf 1 Cinnamon stick 1 inch Cloves 3 Ginger garlic paste 1 teaspoon Turmeric ¼ teaspoon Salt ½ teaspoon Fennel seed ½ teaspoon 1 Finely chopped onion  1 green chilli slit Kashmiri chilli powder ½ teaspoon Chopped coriander leaves  Coconut milk ½ cup 1 fin...

The Malayalees' all-time favourite snack is pazham pori. It is also known as "ethakka appam." Without any cooking experience, you can easily prepare it as a snack. It can be made quickly with only a few ingredients. Usually it is made with all purpose flour, at times it is made with atta flour instead of all-purpose flour. This blog has provided you with specific tips and methods for obtaining mushy and crunchy pazham pori from sunflower oil manufacturers in India . Ingredients: 3 ripe plantains 1 cup of all purpose flour 1 tablespoon of rice flour 1 tablespoon sugar A pinch of turmeric powder ¾ - cup of water  Salt - required as per taste. Oil - Sundew refined sunflower oil Method : Peel the plantains and cut them into thin slices In a bowl, mix together: All-purpose flour Rice flour Sugar Turmeric powder Salt Add ¾ cup of water to the bowl and mix everything to form a batter Dip each plantain slice in the batter to evenly coat it Heat oil in a deep bottom pan until it i...

Who doesn’t love the puttu and appam with kadala curry? Kadala curry, or "black chickpea curry," is a popular breakfast recipe in Kerala cuisine. Naturally vegan and gluten-free, it's made with a blend of coconut puree, onions, and clusters of spices, making it the perfect aromatic and mouth watering dish. Apart from puttu and appam, it can also be served with rice, chapatis, and poories. Because nothing beats the delectable flavours and taste of kadala curry.It is one of the simplest and easiest dishes to make, and it can be made with various variations, starting from a gravy to a semi-gravy version. C'mon let's see how to make this with edible oil manufacturers .   Ingredients Black chana 1 cup Salt ½ teaspoon Water 4 ½  cups A teaspoon of sundew refined sunflower oil   Cinnamon stick ½ inch Cardamom pods 2 Cloves 3 Fennel seeds 1 teaspoon  Turmeric powder ¼ teaspoon Kashmiri chilli powder ½ teaspoon Coriander powder 1 teaspoon Garam masala ½ teaspoon Mustard 1 ...

Adding thuvarpu to our food is very important, and it is one of the arusuvai. Vazhaipoo is one natural vegetable that gives us the thuvarpu flavor. With its richness in potassium, calcium, phosphorus, iron, magnesium, and fiber, adding vazhaipoo to your menu acts as an antioxidant, helps in digestion, regulates pcos, and much more. But the question is, do your children eat it? Don't worry, serve it as vadai and see if they'll be wanting more. Let's see how to make delicious and tasty vazhaipoo vadai with edible oil  manufacturers in Chennai .   Ingredients ¼ cups chana dal (soak for 3 hours) Vazhaipoo  Finely chopped green chillies Finely chopped onions 2 tablespoons coriander leaves 1 teaspoon of fennel seed 2 stings of curry leaves 1 tablespoon of grated ginger and garlic Oil for deep frying   Steps to clean vazhaipoo Remove the maroon leaves and discard the pistil and calyx as they are not  inedible  Do it for the first six to seven layers as the rest o...