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Every category is a different roast, a different grind and a different place at the table.
2 varietiesKaram Podulu
The fiery ones. Sun-dried Guntur chillies pounded with garlic and salt — spooned over hot rice with a little ghee.
1 varietyKandi & Pappu Podulu
Roasted lentil powders. Milder, nuttier and the usual first mouthful of a meal in an Andhra home.
2 varietiesIdli & Dosa Podulu
Coarser powders made for mixing with sesame oil and eating alongside idli, dosa or upma.
1 varietyKura Podulu
Cooking powders that go into a vegetable dish rather than onto the plate — the shortcut every kitchen keeps.