If you know me, you probably know how much I relish South Indian food. So when I got the opportunity to sample south Indian masalas newly introduced by Thillai’s, I was all over it.
Now I tried 5 of these masalas- their Garam Masala, Sambar powder, Biryani mix, Instant Rasam and the Pulikulambu masala.
Thus, the stage was all set for an elaborate South Indian meal.
So obviously we began with the one South Indian dish we are all most familiar with- Sambar. Chopping up some vegetables like carrots, pumpkins, onions, etc, and steaming them, the prep was underway. Subsequently, the sambar powder and the garam masala were added to the steaming vegetables. Also cooking on the other side was toor dal. Once both were done, we mixed the two together and a lip smacking sambar was prepared. Now I have eaten a lot of sambar in my 22 years but I could certainly feel that the taste of this sambar was quite different, the flavors more distinct and delicious.
Along the same lines of preparation is Pulikulambu. You put in chopped vegetables and the masala, so minus the dal everything remains the same. And honestly, I tried this for the first time but I really loved it. It has a really spicy flavor that really comes through when you take a bite. If you like spice, then this is for you else I would suggest you to proceed with caution.
Next, what we made was rasam which was perhaps the easiest part of the meal. Why? Because you simply had to boil the instant Thillai’s Rasam mix and it was ready! So this is really watery but has a nice distinct flavor. And obviously you do not need to make a lot of rasam because it’s just like a side dish but you are certainly going to enjoy its flavor.
And finally, using the Thillai’s Biryani mix we made our vegetable biryani (yes, yes, I know it’s not a thing but that’s what it is named, alright?). So for this, we chopped up a lot of vegetables, from peas to onions, to capsicums to carrots and more and we fried them in a spoon of desi ghee. Then we added a couple of spoons of fresh home-made yoghurt to the veggies and finally, the soaked rice. Now I was really excited to open this pack because I was really looking forward to see how it would change the dynamics of the rice. And I was have to say, I was the most impressed by this masala. As soon as I opened the Thilai’s Biryani Mix, the kitchen was filled with such a beautiful aroma that all our mouths went into salivating instantly. And even that is an understatement. Adding two tablespoons of the biryani mix, we left the rice cooking.
To complete our meal, we also cooked some piping hot idlis. Because what is a traditional South Indian meal without idlis right? Plus I find them really filling and of course, they are so healthy for you. So it is a win-win situation.
So after grueling for more than 4 hours, all our dishes were now ready and this is what our complete South Indian platter made with Thillai’s masalas looked like-
Overall impressions- I think what I liked the most were the Sambar powder and the biryani mix by Thillai’s. The flavors were really different and more on the authentic side as compared to what we generally eat here in North.
Also, I think because of our flavor palate, we need to adjust the masalas a bit- like adding a little more salt or some other spice because we are used to more strong flavors. But other than that, these masalas are a real treat. So, I would totally recommend for you to try these if you are into South Indian food.
Plus, I suppose the best part about these is that they come with easy to follow recipes at their back. At least, those are the recipes I followed to prepare this sumptuous meal. I can certainly vouch that these taste great and the blend of flavors is extremely good and aromatic.
Further, the Thillai’s masalas are really affordable with the prices of a 50 gm pack being as low as 18 INR to as high as 48 INR. What more can you possibly ask for, right?
So what are you waiting for? Create your drool worthy dishes now and don’t forget to share them with me!
P.S. Find a drool worthy cook with me video of this meal on my Instagram here.
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