Curry leaves are usually very underrated and we tend to pick them out from our dish. The key nutrients in Curry leaf include dietary fibers, proteins and rich supply of Vitamin A and Calcium. Other nutrients present in minor quantities include Vitamin B, iron, magnesium, manganese and phosphorus. This curry leaves podi comes as a blessing where the leaves…
Andhra Pappula Podi is a spicy rice podi that is made with various dals aka Pappulu (Telugu). It is mostly served in Andhra Mess as an accompaniment.
Gesaal Podi is a powder that is prepared with poppy seeds/kasa kasa and spices. It is a very tasty podi and can be had by mixing with rice. It is usually served in Andhra Mess along with Pappula Podi. It is very easy to prepare and only requires simple ingredients.
Pulusu Mirapadi is a seasoning powder that is used to make Pulusu/Kozhambhu with dal and veggies. This is a boon in the kitchen and comes to rescue when you run out of time. Making Pulusu with this is just a breeze.
Rasam Powder is a spicy, aromatic blend of spices that is used in making rasam i.e ‘Chaaru’ in Telugu. These spices have numerous health benefits and rasam aids in digestion. This rasam powder is not only used in making rasam but also in flavouring few pulusu.
Pachi Pulusu is an uncooked version of the pulusu, a type of curry-like stew from the states of Andhra Pradesh and Telangana. Unlike regular pulusu, this kind is much more spicy, watery and light. Typically this dish tastes tangy, sweet and spicy a typical Vysya Cuisine.
Though we make many tasty side dishes for idli/dosa, still we like to eat with idli/dosa podi. It is packed with proteins and it is a saviour when we need something instantly. This recipe is the one followed at our home and it also serves as a seasoning podi for many dishes. So this is usually made in bulk and can be stored for months together.
Rice podis are a saviour when you are not in a mood to cook. This ‘Coconut/Kopparai podi’ is very tasty and can be served with rice/idli/dosa.
Sambar is a lentil-based vegetable stew cooked with tamarind broth. It is an important dish in South India.