TRS

Toor Dall Plain 1 kg

TRS Red peanuts are the ones with the red skins still on them. This red skin is between the outer shell and the peanut and it is full of nutrients. For our Red Peanuts, we have left this skin intact so you can enjoy all of the added benefits of them.

Extra Hot Chilli Powder is ground from the finest and most pungent red chillies. It has a hot flavour, enhancing other ingredients and the dish as a whole. As hot food is an acquired taste, Hot Chilli Powder may be used sparingly.

Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries. Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.

Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals.

Powa Medium (flake rice) 1 kg

Ragi Flour is a primarily a powder food, made out of Ragi grain. It is finger millet powder. It has high protein and mineral content. It is an ideal source of protein for vegetarians. Ragi flour has a low-fat content along with the rich amount of fibres a

Black lentil is also known as 'Urid' or 'Urad' beans and is a black lentil called Matpe beans. Popular ingredient in Indian food, these are also available split as 'Urad Dal Chilka' and split & skinned as 'Urad Dal

Chana dal, also known as split Bengal Gram, is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. It is slightly larger in size than most other legumes, yellow in colour and has a delicious, mildly sweet an

Besan is a flour made from ground chickpeas, a legume otherwise known as chana dal. It is also known as chickpea flour, garbanzo flour, or Gram flour

Chickpeas are a staple ingredient in Indian cuisine and very popular because of their mild nutty flavor. TRS Chick Peas are ideal for the preparation of authentic Indian dishes without meat. Compared with brown chickpeas, yellow chickpeas are somewhat mea

Cumin seeds form an important part of various spice mixtures such as Panch Phoron , etc. It is fried in heated oil before other ingredients are added when making curries or dry vegetables.

Tapioca balls are edible translucent spheres produced from tapioca, a starch extracted from the cassava root. They originated as a cheaper alternative to pearl sago in Southeast Asian cuisine. ... Various forms of tapioca balls include black, flavored, po

Urad gota is soaked in water for a few hours to soften before grinding for batter. They tend to thicken in consistency when cooked. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich

Carom seeds are the seeds of the ajwain herb, or Trachyspermum ammi. ... Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They're slightly green to brown in color and have a pungent, bitter taste. They look similar to cumin s

Brown Chickpeas or Kala Chana are a legume popular in Asian and American cooking. They have a nutty flavour. This 'desi' variety is smaller and darker than the 'Kabuli chana' variety but has more dietary fibre.

split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour.

Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world. ... The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are so

Moong dal is the split version of whole mung beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chil

The main difference between dried and fresh curry leaves is that the fresh ones have a stronger aroma and more flavor than the drained

Coriander tastes sweet and peppery at the same time, and its odor is reminiscent of orange peel. Cilantro is delicious in curries, chutneys, vegetables, meat and poultry and food.

Desiccated Medium Coconut is extremely dry, coarsely flaked coconut flesh without the addition of oil, fat, salt, or sugar. Floral and nutty in flavor, desiccated coconut is also dry and crunchy in texture; ideal for baking or cooking applications.

Tandoori Masala 1kg

Urad dal washed, also known as white lentil, black lentil or split black gram is widely cultivated in the southern parts of Asia. Botanically it is known as vigna mungo and is native to India where its cultivation is highly valued due to is numerous healt