KEY INGREDIENTS
Refined Oil, Oniions, Garlic, Ginger, Tomators, Curry leaves, Fresh Coconut, Herbs & Spices.
RE-HEATING GUIDELINES
- Thaw the Chettinad gravy under refrigeration.
- Bring to boil in a pot. Mix well.
- Myints Chettinad gravy ratio is 1 kg of gravy to 1 kg of protein/ vegetables
CRITICAL CHECK POINTS
- Thawing should be done over night under refrigeration.
- DO NOT Thaw in Microwave
- Urgent Thawing can be done in room temp under running water
- The gravy can be simmered from Frozen to Pan if required immediately.
