Curry Leaves Podi (100g)

The earthy one.

Most podis that claim to be curry leaves podi contain a token amount of the leaf — enough to name the product, not enough to taste it. This one is built around the leaf. Curry leaves sun-dried for two days before being ground with dals and spices. The result doesn’t taste like raw curry leaves. It tastes like curry leaves concentrated — earthy, deep, and flavourful in a way that only comes from the slower process.

The deep forest green colour is the leaf, not colouring. Nothing added to produce it.

Works across more meals than any other podi in the range — hot rice, curd rice, dosa, idli, chapati, buttermilk. Hand-roasted in 5–7 kg small batches in T.Nagar, Chennai, and shipped within 10 days of roasting.

Shelf life: 7 months from manufacture date.

Storage Instructions: Store in a cool, dry place. Use only a dry spoon. Refrigerate to retain freshness for longer.

Curry Leaves, Toor Dal, Bengal Gram, Urad Dal, Red Chillies, Sesame Seeds, Asafoetida, Dhania, Tamarind & Salt

Nutritional Information (Per 100g): Energy — 346.11 Kcal | Protein — 9.2g | Total Fat — 1.59g | Total Carbohydrates — 70.95g | Sugar — Nil | Sodium — 3.07g

Method 1 — With hot rice (classic):

1. Serve hot rice on a plate.
2. Add a small coin-sized pool of ghee or sesame oil to the centre.
3. Sprinkle Curry Leaves Podi generously over the rice.
4. Mix well and eat.

Method 2 — With curd rice:

1. Mix hot rice with fresh curd to your preferred consistency.
2. Dollop Curry Leaves Podi on top.
3. Mix lightly and eat — or eat with the podi sitting on top for the texture.

The classic lunchbox meal in Tamil households. The earthiness of the podi cuts through the curd cleanly.

Method 3 — With buttermilk:

1. Add half a teaspoon of Curry Leaves Podi to a glass of cold buttermilk.
2. Stir well.
3. Drink immediately.

Also works with:

Dosa · Idli · Chapati · Upma