Swad Traditional Kerala Vattayappam Podi (Powder) 500 gms
- Size Guide
Size Guide
DRESSEST-SHIRTBOTTOMSDRESSESSize Chest Waist Hips XS 34 28 34 S 36 30 36 M 38 32 38 L 40 34 40 XL 42 36 42 2XL 44 38 44 All measurements are in INCHES
and may vary a half inch in either direction.
T-SHIRTSize Chest Waist Hips 2XS 32 26 32 XS 34 28 34 S 36 30 36 M 38 32 38 L 40 34 40 XL 42 36 42 All measurements are in INCHES
and may vary a half inch in either direction.
BOTTOMSSize Chest Waist Hips XS 34 28 34 S 36 30 36 M 38 32 38 L 40 34 40 XL 42 36 42 2XL 44 38 44 All measurements are in INCHES
and may vary a half inch in either direction.
- Delivery & Return
Delivery
Store delivery FREE
1-3 working days
Home or collection point from £35.00 FREE
On all your orders for home or collection point delivery
Returns
Return
We will accept exchanges and returns of unworn and unwashed garments within 30 days of the date of purchase (14 days during the sales period).
Returns in store FREE
Your return will usually be processed within a week to a week and a half. We’ll send you a Return Notification email to notify you once the return has been completed. Please allow 1-3 business days for refunds to be received to the original form of payment once the return has been processed.
- Ask a Question
₹44.00 Original price was: ₹44.00.₹43.00Current price is: ₹43.00.
It is prepared by crushing the vattayappam mix into the powder format without the help of any added preservatives or color. The process of preparation used in this product has been printed on backside of the cover in-order to avoid confusion. It is a Kerala tradition powder which is used for making Kerala sweets and delicacies.
Free From All Types Of Preservatives and Chemicals.
Add 12 table-spoons (300 g) of sugar and a pinch of salt to the vattayappampodi. Add one glass of water to the swad vattayappam ruchi mix (enclosed). Extract milk of one coconut and add 4 glasses (800 ml) of water.
Stir well and boil till it becomes pulpy and keep aside.
Extract milk of one coconut and add 4 glasses (800 ml) of water. Keep for an hour and cook in steam.
This should make 7-8 vattayappams.Ambient temperature storage
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