A Guide to Andhra Namkeen: Chekkalu, Janthikalu and Mixtures

Andhra namkeen is spicier, more rice-forward and less sweet than the north Indian equivalents most people know. Once you adjust, going back is difficult.

Chekkalu are thin, crisp rice flour discs studded with chana dal, curry leaves and sesame. They are the standard festival savoury across coastal Andhra and the first thing to disappear from any Sankranti tin.

Janthikalu, the spiral murukku, is made with rice and urad flour pressed through a mould. Flower Janthikalu is the more decorative version, lighter and crunchier.

Agra Mixture, despite the name, has been made in Andhra for generations. It is the everyday tea-time mixture: sev, boondi, fried dal and peanuts, seasoned with chilli and curry leaf.

Karam Boondi is the hot one. Small fried gram flour pearls tossed with chilli powder, eaten by the handful and dangerous to open near a cricket match.

Chekavadalu and Vamu Komulu are the regional items that visitors rarely know and locals order every month. Vamu Komulu in particular, with carom seed, is excellent with evening chai.

All of these keep well in an airtight tin. Humidity, not time, is what ruins them, so decant a small amount for daily use and keep the main tin sealed.