Karappodi and Podis: The Andhra Powders Worth Keeping in Your Kitchen

A podi is a dry spice powder, usually roasted lentils and chilli, and it is the most useful thing in an Andhra kitchen. It turns plain rice, idli or dosa into a complete plate in about ten seconds.

Idli karappodi, often called gunpowder outside Andhra, is the widely known one. Roasted urad and chana dal with dried chilli and sesame, mixed with sesame oil or ghee at the table.

Kandi podi is toor dal based, softer and nuttier, and is traditionally eaten with hot rice and a generous spoon of ghee rather than with tiffin.

The vegetable podis are the ones people discover later and then buy repeatedly. Kakarakaya podi from bitter gourd is intensely savoury and much less bitter than it sounds. Karivepaku podi from curry leaves is aromatic and genuinely good for you.

Pudina podi, made with mint, is the freshest tasting of the group and works well stirred into curd rice in summer.

Podis keep for months in a sealed jar away from heat, and unlike pickles they need no refrigeration. They are the easiest Andhra food to send to relatives abroad for exactly this reason.

Buy small quantities often rather than large quantities rarely. A podi at three months tastes noticeably duller than one at three weeks.