Recipe ideas

பாரம்பரிய சமையல்

Cook the traditional way, with Dheeran

Simple, everyday recipes made with our wood-pressed oils, bilona ghee, millets and natural sweeteners.

Lunch

Gourd Poriyal

சுரைக்காய் / புடலங்காய் பொரியல்

  • Time20 mins
  • Serves3
  • LevelEasy

Bottle gourd or snake gourd usually tastes bland. A spoonful of hand-pounded, stone-ground Dheeran Poriyal Powder turns it into a rich, rustic side dish.

Made with Dheeran

Ingredients

  • Bottle gourd or snake gourd, peeled and finely chopped
  • 1 generous spoon Dheeran Poriyal Powder
  • Mustard seeds, urad dal and curry leaves for tempering

Method

  1. Chop the vegetable: Finely chop water-rich vegetables like bottle gourd or snake gourd after peeling.
  2. Sauté until tender: Cook the chopped vegetable in a pan with a basic tempering of mustard seeds, urad dal and curry leaves until tender.
  3. Add the magic masala: Sprinkle a generous spoonful of Dheeran's stone-ground Poriyal Powder over the cooked vegetables. This traditional, hand-pounded masala infuses rich, rustic aromas and deep flavour into the water-rich gourd that normally tastes bland.
  4. Toss and serve: Mix thoroughly on low heat for a minute so the spices absorb completely, then serve.
For this recipe ₹575

Lunch

Traditional Sambar

சாம்பார்

  • Time40 mins
  • Serves4
  • LevelEasy

Everyday South Indian sambar: soft toor dal and vegetables simmered in a tangy tamarind broth with hand-pounded, stone-ground Dheeran Sambar Powder, finished with a gingelly oil tempering.

Made with Dheeran

Ingredients

  • 1/2 cup toor dal
  • Vegetables of your choice
  • Tomatoes, sliced
  • Tamarind juice (extracted)
  • 2 generous tbsp Dheeran Sambar Powder
  • Salt to taste
  • Gingelly (sesame) oil for tempering
  • Mustard seeds, cumin, hing and curry leaves

Method

  1. Cook the dal: Pressure-cook 1/2 cup toor dal until soft and mash it well.
  2. Boil the vegetables: Boil your choice of vegetables in water with sliced tomatoes and extracted tamarind juice until tender.
  3. Add the key spice: Stir in 2 generous tablespoons of hand-pounded, stone-ground Dheeran Sambar Powder (dissolved in a little water) for that unbeatable, authentic aroma and flavour.
  4. Combine and simmer: Pour the mashed dal into the boiling vegetable-tamarind broth, add salt and let everything simmer together for 5 minutes.
  5. Temper: Heat gingelly oil, crackle mustard seeds, cumin, hing and curry leaves, then pour the tempering over the sambar and cover immediately.
2 products ₹1,030

Non-veg

Chicken Pallipalayam

பள்ளிபாளையம் சிக்கன்

  • Time45 mins
  • Serves3–4
  • LevelMedium

A Kongu Nadu classic: bone-in chicken slow-cooked with no water in wood-pressed gingelly oil, shallots, garlic and dry red chillies, finished with coconut.

Made with Dheeran

Why wood-pressed gingelly oil matters

  • Deep flavour infusion: The natural, earthy richness of cold-pressed gingelly oil coats every chicken fibre, seeping deep into the meat as it cooks.
  • Moisture & tenderness: No water goes into Pallipalayam. The generous oil base cooks the chicken in its own juices, locking in moisture so the meat stays tender and juicy, never dry.
  • Authentic Kongu aroma & heat balance: Gingelly oil tempers the sharp heat of dry red chillies, giving the rounded, savoury aroma unique to traditional Kongu cooking.

Ingredients

  • 500 g bone-in chicken, cut into small pieces
  • 1.5 cups small onions (shallots), peeled
  • 15–20 garlic cloves, crushed
  • 4–5 tbsp Dheeran wood-pressed gingelly (sesame) oil
  • 10–12 dry red chillies, broken
  • 2 handfuls fresh curry leaves
  • 1/2 tsp turmeric powder
  • 3 tbsp fresh coconut slices
  • Salt to taste

Method

  1. Prepare the base: Clean and cut the chicken into small pieces, peel the small onions and crush the garlic.
  2. Heat the pan: Place a heavy-bottomed iron kadai on medium heat and add 4–5 generous tablespoons of wood-pressed gingelly oil.
  3. Temper garlic & curry leaves: Add the crushed garlic and a handful of curry leaves to the warm oil until fragrant.
  4. Sauté onions & red chillies: Add the whole or halved small onions along with the broken dry red chillies.
  5. Cook the aromatics softly: Sauté until the onions turn soft and translucent, without letting them brown completely.
  6. Add chicken & seasoning: Toss in the chicken, turmeric powder and salt to taste.
  7. Coat the meat in oil: Mix thoroughly so the gingelly oil coats every piece of chicken and onion.
  8. Cover and slow-cook: Cover the kadai and let the chicken cook on low heat in its own juices and the gingelly oil. Do not add water.
  9. Roast to a golden crisp: Once the meat is tender, remove the lid and fry on medium-high heat until the oil separates and the edges turn crisp and glossy.
  10. Garnish with coconut: Add the coconut slices and the remaining curry leaves and toss for 1–2 minutes.
  11. Serve hot: Take it off the heat and serve hot with rasam rice, ragi kali or parottas.

Tip: Use an iron kadai and keep the heat low while it is covered: the chicken releases its own juices, so no water is needed.

For this recipe ₹550