A fiery, flavour-packed Tamil podi (spice mix) that pairs beautifully with hot rice and a drizzle of gingelly oil — the true taste of Tamil kitchens. Ingredients: Toor dal, urad dal, dried red chilies, garlic, curry leaves VVR Gingelly Oil , asafoetida, salt Method: Dry roast dals until golden and aromatic. Add red chilies, garlic, and curry leaves; roast again till crisp. Cool and grind coarsely with salt and asafoetida. Store in an airtight jar. To serve, mix 2 tsp podi wit

Creamy curd rice gets a zesty kick with roasted garlic and crushed pepper — a twist on Tamil Nadu’s staple. Ingredients: 1 cup VVR Ponni Rice Fresh curd, milk, salt VVR Gingelly Oil , mustard, curry leaves, crushed pepper, garlic Method: Cook VVR Ponni Rice  and mash lightly. Add curd, milk, and salt; mix to creamy consistency. In VVR Gingelly Oil , roast garlic, pepper, mustard, and curry leaves. Pour over the curd rice and mix gently before serving.

A fiery coastal delight — prawns marinated in spices and slow-fried in gingelly oil for a deep, earthy aroma. Ingredients: Prawns, red chili, coriander, turmeric, lemon VVR Gingelly Oil , onion, garlic, curry leaves Method: Marinate prawns in spices and lemon juice for 15 minutes. In VVR Gingelly Oil , sauté onion, garlic, and curry leaves. Add prawns and fry until golden and aromatic. Serve with VVR Ponni Rice  or parotta.