INSTANT FOODS
Familiar Indian flavours, made easier for busy days.
MADE FOR BUSY DAYS
From Kerala classics to everyday favourites, DHIPPA™ is developing convenient foods that make preparation easier — without losing the flavours people love.
SAMBAR KIT
Proper sambar. Less chopping.
A convenient way to make a proper bowl of sambar without all the vegetable chopping and preparation.
Our Sambar Kit brings together carefully selected dehydrated vegetables and the ingredients needed to make this familiar South Indian favourite easier on busy days.
PACK SIZE · 170 g
SERVINGS · 4–6
PREPARATION · 20 min
HOW TO PREPARE
① PREP & SOAK
Place the vegetables, split gram, tamarind, and curry leaves into separate bowls. Soak each ingredient in cold water for 10 minutes.
② COOK THE VEGETABLES
Transfer the soaked vegetables into a pressure cooker. Add enough water to cover them, along with the turmeric powder and salt to taste. Cook for 2 to 3 whistles until the vegetables are tender.
③ MIX THE BASE
In a separate bowl, extract the tamarind water. Mix the sambar masala powder into the tamarind water, then pour this mixture directly into the cooked vegetables.
④ TEMPER & SERVE
Heat 1 teaspoon of coconut oil in a small pan. Add mustard seeds, curry leaves, and dried red chillies. Once the mustard seeds fully pop, pour this tempering over the sambar. Stir well and serve hot.
AVIYAL KIT
A Kerala classic. Less preparation.
A convenient way to enjoy a proper Kerala-style aviyal without the usual vegetable preparation.
Our Aviyal Kit brings together carefully selected dehydrated vegetables and coconut masala, making this familiar Kerala favourite easier to prepare on busy days.
PACK SIZE · 110 g
SERVINGS · 4–6
PREPARATION · 20 min
DHIPPA™ Aviyal Kit
HOW TO PREPARE
① REHYDRATE
Soak the dehydrated vegetables and coconut masala separately in cold water for 10 minutes.
② PRESSURE COOK
Strain the rehydrated vegetables and place them in a pressure cooker. Add a pinch of turmeric powder, salt to taste, and 50 ml of water. Pressure cook for 2–3 whistles.
③ SIMMER WITH MASALA
Open the cooker, stir in the rehydrated coconut masala, and simmer on medium heat for 2–3 minutes.
④ FINISH & GARNISH
Stir in 1–2 tablespoons of curd (optional). Turn off the heat, mix in fresh curry leaves, and drizzle generously with coconut oil before serving.
PULLISSERY KIT
A Kerala classic. Less preparation.
A convenient way to enjoy a traditional Kerala-style pullissery with less preparation.
Our Pullissery Kit brings together carefully selected dehydrated vegetables and coconut masala, making this familiar Kerala favourite easier to prepare on busy days.
PACK SIZE · 120 g
SERVINGS · 4–6
PREPARATION · 20 min
HOW TO PREPARE
① REHYDRATE
Soak the banana, yam, and green chilli in cold water for 10 minutes. Separately, dilute the coconut masala with cold water until smooth.
② PRESSURE COOK
Allow the pressure to release naturally. Open the cooker, add the diluted coconut masala and curd (if desired), and cook on low heat for 2–3 minutes.
③ SIMMER WITH MASALA
Open the cooker, stir in the rehydrated coconut masala, and simmer on medium heat for 2–3 minutes.
④ FINISH & GARNISH
Heat 1 teaspoon of coconut oil in a small pan. Add mustard seeds, fenugreek seeds, curry leaves, and dried red chilli. Once the mustard seeds crackle fully, pour this tempering over the curry and serve.
CHAKKA PUZHUKKU
A Kerala favourite. Less preparation.
A convenient way to enjoy traditional Kerala-style chakka puzhukku with less preparation.
Our Chakka Puzhukku Kit brings together carefully prepared jackfruit and coconut-based ingredients, making this familiar Kerala favourite easier to prepare on busy days.
PACK SIZE · 160 g
SERVINGS · 4–6
PREPARATION · 20 min
DHIPPA™ Chakka Puzhukku
HOW TO PREPARE
① REHYDRATE
Soak the jackfruit in hot water for 20 minutes. Separately, mix the coconut gravy and curry leaves with a little cold water to moisten.
② COOK
Place the rehydrated jackfruit in a pressure cooker with water, turmeric, and salt to taste, cooking for 3–4 whistles (or boil in an open pot until soft).
③ FINISH & SERVE
Open the cooker or pot, then stir in the moistened coconut mixture. Finish with a drizzle of coconut oil and additional curry leaves before serving.