SunShinesHereNow

Anjarai Petti – my grandma’s kitchen essential gadget in olden days. When opened, the whole kitchen would be filled with the aroma of the spices, especially when she would use them for tempering the dishes. Today, my stainless steel handy dandy masala dabba aka anjarai petti, has these ingredients

Whole Spices Box Ingredients

• Fenugreek (Methi) Seeds: Tiny golden-brown seeds with a distinct, robust aroma that impart a deep, savory bitterness crucial for tempering traditional kulambu and rice dishes.
• Split Urad Dal: Adds a wonderful nutty crunch and toasted aroma when sputtered in hot oil during traditional South Indian seasoning (tadka).
• Black Pepper: Whole peppercorns provide a sharp, pungent warmth that brings an instant fiery depth to rasam and spice pastes.
• Mustard (Kadugu) Seeds: The essential heartbeat of South Indian tempering; they burst and pop in hot oil to release a rich, nutty flavor.
• Cumin (Jeera) Seeds: Small aromatic seeds that sizzle into a nutty, earthy fragrance when bloomed in ghee or oil.
• Split Chana Dal: Imparts a delightful, golden crunch to tempering mixes used in chutneys, upmas, and rice dishes.
• Saunf (Fennel Seeds): Sweet and licorice-scented seeds that add a refreshing, aromatic warmth to special masalas and tiffins.
• Dry Red Chillies: Sun-dried whole chillies used to infuse hot oil with a smoky depth and vibrant red color right at the start of cooking.

You can shop for all the ingredients at my Walmart storefront
https://walmrt.us/3TYrfAf