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Traditional Spice Blends
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Andhra podis are not interchangeable. Nalla karam is darker, hotter, and made to wake up leftover rice. Kobbari karam is rounder because of coconut, and it loves dosa. Kandi podi is the everyday one, nutty from toor dal.
All three in our kitchen are toasted in small lots and ground after an order, so the aroma is still in the powder when the pack reaches you. Keep the pouch closed. Podi loses its fragrance to air faster than pickle loses its heat.
A useful habit from Nanamma: keep one small tin on the table and the rest sealed away. You will use it more often, and the stored podi will stay fresh.
Order Nalla Karam
