Sastha Sesame oil Pet bottle
Sastha Sesame oil Pouch
Sastha Sesame oil 5 litre Polycan
Manila Groundnut oil Pet bottle
Manila Groundnut oil Pouch
Manila Groundnut oil 5 litre Polycan
Kolumboo Coconut oil
Ubari Urad dal
Natural Palm Jaggery Powder (Palm Sugar)
Enna Chekku All in one combo
Enna chekku Pouch Combo - Pack of 2
Enna chekku Trial combo - Pack of 3
Sesame Oil
Karuvadu Thokku (Dry Fish Masala)
Karuvadu Thokku is a fiery, aromatic dry fish masala made in many coastal and inland Tamil villages.
Nellai Sodhi Kuzhambu (Coconut Stew)
Sodhi Kuzhambu is a Tirunelveli special — a coconut milk-based stew with mixed vegetables, moong dal, and a light squeeze of lemon.
Keerai Masiyal (Amaranth Greens Mash)
Keerai Masiyal is a wholesome, protein-packed dish made with fresh amaranth leaves (or other local greens) gently boiled and mashed with minimal spices
Puli Inji (Tangy Ginger Pickle)
Puli Inji is a traditional sweet, spicy, and tangy ginger pickle made during festivals and weddings.
Ellu Sadam (Sesame Rice)
Ellu Sadam is a quick, nutritious rice dish made with roasted sesame seeds and freshly steamed rice. This village-style dish...
Ennai Kathirikai (Brinjal curry)
A street-side delicacy from Madurai, this Ennai Kathirikai is made by stuffing baby brinjals with masala and slow-frying them in sesame oil.
Puliyodharai (Tamarind Rice)
Puliyodharai is a tangy, spicy tamarind rice from Tamil Nadu temples and agraharam kitchens.
Vatha Kuzhambu (Tamarind Curry)
Vatha Kuzhambu is a signature tamil dish featuring sun-dried berries (usually sundakkai or manathakkali) simmered in a tangy tamarind base with roasted spices.
Karuveppilai Thokku (Curry Leaf Chutney)
Karuveppilai Thokku is an intensely flavored village-style preserve made from fresh curry leaves, ideal for mixing with rice or as a side for idli/dosa
Kaalan Kuzhambu (Mushroom Curry)
It’s an uncommon village favorite that beautifully blends modern ingredients with traditional methods.
Idicha Poondu Kuzhambu (Crushed Garlic curry)
Idicha Poondu Kuzhambu is a fiery, rustic kuzhambu made with hand-crushed garlic, dry chilies, and tamarind extract.
Groundnut Oil
Poori Masala
The iconic pairing of fluffy pooris and creamy potato masala has graced South Indian tiffin tables for generations.
Ribbon Pakoda
Ribbon Pakoda is a festival-time favorite snack, deep-fried in groundnut oil and stored in large tins for sharing
Peanut Rice
Peanut rice is a quick-fix lunch made by tossing roasted peanut spice mix into rice and finishing with groundnut oil tempering.
Kai Kuthal Arisi Saadam (Hand-Pounded Rice)
A meal rooted in village health and tradition, this saadam uses hand-pounded rice that retains its bran.
Kadamba Thogayal (Mixed Dal Chutney)
A staple in many Tamil homes, it’s mixed with hot rice and a spoonful of groundnut oil for a comforting, rustic meal.
Vengaya Sambar (Shallot Sambar)
Vengaya Sambar is a heartwarming lentil stew made with pearl onions, toor dal, and a fragrant sambar masala.
Naattu Kozhi Varuval (Chicken Fry)
This dry fry is made with free-range country chicken, slow-cooked with traditional masalas and roasted in Manila groundnut oil.
Thattai (Crispy Rice Flour Snack)
Thattai is a crispy, deep-fried rice snack traditionally made during festivals like Krishna Jayanthi and Deepavali
Kara Kuzhambu (Spicy Tamarind Curry)
Kara Kuzhambu is a fiery, tangy tamarind-based curry that is a staple in Tamil homes, especially during monsoons.
Pana Kizhangu Roast (Palm Shoot Roast)
This rare, rustic dish uses tender palm root shoots, traditionally available post-harvest
Coconut Oil
Theeyal (Roasted Coconut Curry)
Theeyal means “burnt dish,” referring to the dark roasted coconut paste that forms the base.
Meen Pollichathu (Fish in Banana Leaf)
This classic dish features marinated fish smeared in fiery masala, wrapped in banana leaf, and slow-roasted
Nadan Kozhi (chicken) Curry
This is the quintessential Kerala-style country chicken curry, slow-cooked with roasted spices and coconut milk.
Kerala Chemmean (Prawn) Roast
Chemmeen Roast is a coastal Kerala delicacy where prawns are cooked in a fiery masala of shallots, chilies, and garam masala, and slow-roasted in coconut oil until deeply caramelized
Olan (Coconut Milk Curry)
Olan is a gentle, mildly flavored dish from Kerala Sadya meals made with white pumpkin (ash gourd), red cowpeas, and coconut milk.
Kadala Curry (Black Chickpea Curry)
Kadala Curry is a hearty black chickpea curry made in coconut-rich gravy and slow-roasted spices.
Kerala Nendran Chips
Elevate your morning with a batch of Coconut Granola, infused with Tata Simply Better cold-pressed coconut oil. This easy recipe
Coconut Rice
Elevate your morning with a batch of Coconut Granola, infused with Tata Simply Better cold-pressed coconut oil. This easy recipe
Kerala Nendran Chips
Elevate your morning with a batch of Coconut Granola, infused with Tata Simply Better cold-pressed coconut oil. This easy recipe
Thenga Chammanthi (Kerala Coconut Chutney)
Thenga Chammanthi is a thick, raw coconut chutney pounded with shallots, chilies, and tamarind.
Kerala Avial
Avial is a classic Kerala mixed vegetable curry, mildly spiced and flavored with fresh coconut and coconut oil.
Urad Dal
Ulundhu Kanji (Urad Dal Porridge)
Ulundhu Kanji is an age-old health drink given to women post-partum and during their menstrual cycle.
Ulundhu Paruppu Sadam
This humble rice dish from Tirunelveli is often prepared for growing children and lactating mothers.
Thenkuzhal (Rice Flour Snack)
Thenkuzhal is a mild, buttery murukku variety made during Diwali or for special occasions.
Tiffin Sambar
Tiffin sambar is a thin, flavorful sambar made with toor dal and a bit of urad dal for body.
Uppittu / Kharabath
Uppittu, also known as kharabath in Karnataka, is a one-pot savory semolina dish made fragrant with tempering and toasted dal
Ulundhu Yellu Laddu
This rare, protein-rich sweet from rural Tamil Nadu combines the strength of sesame seeds and the digestibility of urad dal. These urundais (balls) are made during fasting days or post-work meals, especially for growing children.
Ulundhu Kali
Ulundhu Kali is a treasured health food for women and children in Tamil homes, especially after childbirth. Made with roasted...
Medu Vadai
Medu Vadai is a classic Tamil breakfast item, deep-fried to golden perfection with a fluffy center and crisp edges.
Palm Jaggery Powder
Karupatti Mysorepak
Karupatti Mysorepak is a soft and slightly dense sweet made using gram flour, ghee, and palm jaggery.
Karupatti Sweet Pongal
A healthier take on Sakkarai Pongal, this dish uses palm jaggery instead of refined sugar.
Karupatti Paniyaram
Soft, sweet, and golden brown, these paniyarams are made by mixing fermented idli batter with palm jaggery.
Karupatti Coffee
Sukku Karupatti Coffee is a traditional herbal drink made with dry ginger, herbs, and palm jaggery.
Karupatti Halwa (Palm Jaggery Halwa)
Karupatti Halwa is a deep, fudgy halwa made with wheat milk and palm jaggery — a traditional sweet from Tirunelveli