home made podis

When it comes to spices, there are few things as versatile or delicious as home made podis. Podis are essentially dry spice mixes, and they can be used in a variety of different dishes to add flavor and depth. 

*Kandi Podi : 

From the Interior Andhra Pradesh Districts such as East Godavari, West Godavari, Krishna etc., Kandi Podi is almost a staple in homes in Andhra Pradesh. This roasted lentils powder (Dal Powder) is eaten after being mixed with steamed rice topped with some ghee or sesame oil.

It Tastes Spicy, Salty,Authentic and Kandi Podi annam is a great way to include a good dose of protein into a vegetarian diet. Typically, eaten as the first course, the first morsel of this powder mixed with rice constitutes what is called Modati Mudda, a term that literally means the first morsel.

It is made up of Toor dal, salt, red chili, sesame oil (little), garlic, cumin and tamarind.

*Nalla Karam: 

Think of a spicy accompaniment for Idli or Dosa, and most people think of the traditional, Khara / Idly Podi (aka Milaga Podi). Our favourite, however, is Andhra Nalla Karam; a name which literally means Spicy Black Powder.

Nalla Karam Podi is almost black in colour and derives its name from its colour. The colour comes from the use of the udad dal with skin and roasted curry leaves, while the karam (meaning spicy) comes from the use of spicy red chillies.

This particular podi was comes from an ancestral village in Andhra where this is a specialty, homemade by families.

*Rayalaseema Palli Podi :

This Podi is very special because of it’s taste.

Rayalaseema region in Andhra is just like Telangana, a land that is arid, barren, the mud the colour of red, almost blood in colour and holds a long violent history of faction warring groups.And right from this region is this palli podi.

It has the rustic flavours of the region – a mix of roasted groundnuts, that are grown in abundance in that region, dry red chillies and garlic.

Its so yum that it is used not just in rice, but as a flavoring for Raitha, as a topping for salads or like a curry for chapati. Yup, it’s that good!