By Shireen Jamooji
December 29th, 2023
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Podis, or dal based dry chutneys are seen in many South Indian cuisines, these 7, hailing from Andhra Pradesh offer up a range of flavours to add to any meal.
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Nalla Karam Podi, deriving its deep hue from urad dal with skin and roasted curry leaves, gets its spiciness ("karam") from fiery red chillies.
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With bitter gourd this podi retains its natural bitterness, complemented by a slight tanginess from tamarind. Rich in Vitamin C, it pairs well with rice and ghee.
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Also known as Paruppu Podi, Kandi Podi is a homemade lentil powder with roasted dals, red chillies, curry leaves, pepper, cumin seeds, hing, and garlic—a staple in many Andhra meals.
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An earthy sesame blend, comprises sesame seeds, urad dal, Bengal gram, curry leaves, red chilli powder, and various spices.
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Integral to Tamarind Rice, involves a pre-made pulihora gojju (paste) or pulihora podi (powder) containing tamarind, stored and later combined with cooked rice for instant pulihora.
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A speciality of Andhra Pradesh, Peanut Podi is a flavoursome blend of peanuts, coriander seeds, cumin, red chillies, tamarind, and garlic. It adds a nutty dimension to any meal.
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Made with neem leaves it promotes overall well-being and digestive health. Dry roasted neem flowers, sesame, curry leaves, hing, chillies, and dal combine in this beneficial blend.
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