View BasketPay For Items
Never miss an offer...
Best Sellers:
Secure Payments

Rasam - Gits - 100g

Rasam - Gits - 100g

Rasam - Gits - 100g

(Ref: ASP018)

Price: 1.35


Pin It

Net / Pack sizes: 200g, 500g

Rasam normally forms the second course in a traditional South Indian menu. There are many different versions, but most recipes include lentils and often tomatoes; the spices help to make the protein in the lentils much easier to absorb. Rasam is normally mixed with plain cooked rice and eaten with different curries as a side dish. It also makes a very good starter or soup by itself.
For 8 servings, simply blend the pack contents with 1.8l water and 2 tomatoes and simmer for 15-20 minutes, stirring occasionally. When the Rasam reaches the desired consistency, remove from heat and garnish with fresh chopped coriander.

Gits Rasam also compliments idlis, dosai, and vadais.
Ingredients: Turdal (Lentil Flour), Salt, Tamarind Powder, Partially Hydrogenated Vegetable Oil (Palmolein Oil, Sesame Oil), Coriander Seed Powder, Red Chilli Powder, Sugar, Cumin Seed Powder, Mustard Seed, Curry Leaves, Red Chilli Bits, Black Pepper, Fenugreek Seed Powder, Asafoetida, Tturmeric Powder, Gnger Powder, Garlic Powder, Malic Acid, Buylated Hydroxy Anisole (Preservative).

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Dairy, Wheat Flour, Tree Nuts, Mustard, Sesame Seeds

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial flavours

•  Gluten Free
Per 100g (/per 100ml)
Energy1284kJ / 307kcal
of which:
• Saturates2.2g
of which:
• Sugars3g
Produce of India / Packed in India

•  Manufacturer (or, UK Distributor / Reseller) :

    Gits Food Products Pvt. Ltd.
    Gits House
    18/3 Hadapsar Industrial Estate
    411 013

"Dear Spices of India, Friendly and helpful, with fast delivery. I'd already recommended your service to the courier who delivered my parcel, so I was doubly delighted to find the contents matched my high expectations. Many thanks."

- Rachel Bridgeland