There’s a meal that most Tamil people would eat every day if they could: hot rice, paruppu podi and ghee to start, a bowl of rasam poured over the second helping, and pickle on the side throughout.
That’s this box.
Paruppu Podi for the first mound of rice. Rasam Podi for a clear, peppery rasam to follow. And a jar of mango oorugai that sits beside both and gets a little of every mouthful.
It’s the meal for the end of a long day, for when someone’s unwell, and for the days when nothing elaborate is wanted. Add an appalam and it’s complete.
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