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Spice Powders

Each spice is dry-roasted separately on a low flame, then stone-ground for maximum aroma. A spoonful of karam podi on hot rice with ghee is a complete meal.

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Common questions about spice powders

What is Kandi Karam Podi?
Kandi Karam Podi (కంది కారం పొడి) is a traditional Andhra spice blend made from dry-roasted toor dal, red chilli, garlic and curry leaves, stone-ground into a coarse powder. Mixed with hot rice and a spoon of ghee, it is a staple Andhra comfort meal.
How are these spice powders made?
Each ingredient is dry-roasted separately on a low iron tava to develop its unique aroma, then everything is stone-ground together. No oil, no artificial additives — just roasted spices and lentils.
How long does homemade podi last?
Stored in an airtight container in a cool, dry place, most podi blends stay fresh for 4–6 months.
What is the difference between Kandi Podi and Kobbari Podi?
Kandi Karam Podi uses toor dal as its base and tastes earthy and sharp. Kobbari Karam Podi uses dry coconut as the base and has a nuttier, slightly sweeter flavour with mild heat.