Rakal
Stone-Ground Masala
For South Indian
Cooking
For generations, South Indian masala was ground on the ammikallu – slow, cool, patient. Industrial mills offered speed and ease, but at a cost – the frictional heat stripped away the aromatic oils. The oils that carry the aroma, the depth, and the freshness that make the masala come alive. This prompted us to go back to the basics of grinding just not for the nostalgia, but because the difference is undeniable.
Most modern masala grinding typically happens at high temp
eratures, where delicate aromatic oils evaporate. What’s left
is a powder that looks right but tastes flat. On the other hand,
the traditional stone grinding relies on pressure that keeps
temperatures
low, so the oils stay intact.
We emulated traditional grinding industrially through our
cold grinding process. The rightly designed mill that keeps
the temperature low. When our sambar podi hits the oil,
the fragrance fills the kitchen. The aroma is the proof.
The result is a masala that smells stronger, tastes fuller
and holds its flavour longer.
South Indian masala is a myth. There is no one defined Southern Indian
Sambar Masala leave alone other masalas and we understand that
well. We don't make one blend and hope it fits
everywhere.
We make it for regional palates.
Tamil Nadu Sambar Podi – a coriander-dominant masala
with roasted Bengal
gram
while a Karnataka Sambar powder
has stronger color with intense cinnamon
note; however though
both are cold ground to retain their respective richness.
Kara Kuzhambu is a delicacy of Tamilnadu but the Rakal Kara
Kuzhambu masala
is
tailor made for each region. Each blend is
thoroughly researched to suit the palate of the
region and tested
by families who know these dishes the best.
We handpick our ingredients to give you the right quality, we test our ingredients at our sophisticated NABL accredited lab for safety, we do not bulk up blends with fillers and grind it the right way to tickle your nostalgia.
Traditional stone grinding isn't a sentiment, it’s a science. Our cold-grinding process locks in the essential oils that heat usually destroys. We do no generic blends; we tailor make it. The stronger and more intense artisan masala, that’s Rakal.