Recipes

Hot Madras Mix (Tangy Tamarind Gravy - Kara Kozhambu) Tofu Scramble
Why Hot Madras Mix is a perfect fit Scrambled tofu on its own can taste plain — but when you stir in GrindHaus Hot Madras Mix (Tangy Tamarind Gravy), it instantly transforms into a spicy, smoky, tangy scramble. This recipe was inspired by South Indian podi rice meets global brunch bowls — easy to make, loaded with protein, and full of flavour. Read more...
Hot Madras Mix (Kara Kozhambu) Quinoa Bowl
Why Hot Madras Mix is a perfect fit Quinoa often gets labeled as “bland health food.” Hot Madras Mix flips that completely — its smoky chili heat, tangy tamarind base, and nutty sesame balance transform quinoa into something bold and exciting. The idea came from wanting a 5-minute lunch bowl that feels both global and rooted in South Indian flavours — protein-packed, hearty, and clean-label. Read more...
Hot Madras Mix (Tamil Kara Kozhambu) Glazed Sweet Potato Tikki Chaat
Why Hot Madras Mix is a perfect fit Hot Madras Mix is inspired by Tamil Kara Kozhambu — bold tamarind tang, smoky chili heat, sesame nuttiness. When turned into a glaze for sweet potato patties, it creates a perfect sweet–sour–spicy balance. The dish was inspired by the way tamarind chutneys are used in chaats — here, the kozhambu itself becomes the glaze, cutting through the natural sweetness of roasted sweet potatoes. Read more...
Spaghetti with Hot Madras Mix - Kara Kozhambu - Tamil Tamarind Garlic Gravy
Why Hot Madras Mix is a perfect fit Hot Madras Mix takes inspiration from the fiery Kara Kozhambu (Tamil tamarind gravy) and reimagines it as a stir-fry base. When swirled into spaghetti, it creates a tangy, peppery, smoky fusion sauce that bridges Indian comfort food and Italian classics. The idea came from Sunday lunches in Tamil homes — bold tamarind gravies that cling to rice — now adapted to pasta, making it a quick global-meets-local meal. Read more...
Vegetable Pulao with Madras Heat
Why Madras Heat is a perfect fit   Madras Heat isn’t just another condiment, it’s a South Indian spiced peanut butter inspired by the iconic gunpowder podi. When stirred into a humble pulao, it does two magical things: adds a rich nutty depth with smoky chili heat, and sneaks in a clean protein + fiber boost that regular pulao can’t match. The inspiration came from Chennai lunchboxes, where pulao meets podi rice, but here we’ve fused them into one wholesome, flavour-packed dish. Read more...