The Backstory
Long before blenders and bottled condiments, South Indian kitchens relied on dry-roasted podis: lentils, chillies, seeds, and leaves ground into powerful powders.
.....
Referenced as early as Sangam-era in the Tamil literature, podis point to a culinary culture that valued both preserving indulgence. Each region shaped them with what the land offered—lentils from fertile river basins, curry leaves from backyard trees, chillies brought in by trade. What looks simple carries layers of intent: careful roasting, precise ratios, and recipes guarded like heirlooms.
The undisputed queen of podis, Idli Podi is inseparable from steaming idlis and crisp dosas. Made with dried red chillies and roasted lentils, this deep red powder is bold in flavour and fearless in heat. Traditionally ground fresh and mixed with oil or ghee, it transforms the simplest breakfast.
Rooted in the fertile kitchens of the Chola Nadu region, Paruppu Podi reflects a cuisine built on generosity and balance. Mixed with hot rice and ghee, Paruppu Podi is often a complete meal in itself. It’s the kind of food you return to when you need grounding, when simplicity feels like abundance, and when comfort matters more than complexity.
Referenced as early as Sangam-era in the Tamil literature, podis point to a culinary culture that valued both preserving indulgence. Each region shaped them with what the land offered—lentils from fertile river basins, curry leaves from backyard trees, chillies brought in by trade. What looks simple carries layers of intent: careful roasting, precise ratios, and recipes guarded like heirlooms.
The undisputed queen of podis, Idli Podi is inseparable from steaming idlis and crisp dosas. Made with dried red chillies and roasted lentils, this deep red powder is bold in flavour and fearless in heat. Traditionally ground fresh and mixed with oil or ghee, it transforms the simplest breakfast.
Rooted in the fertile kitchens of the Chola Nadu region, Paruppu Podi reflects a cuisine built on generosity and balance. Mixed with hot rice and ghee, Paruppu Podi is often a complete meal in itself. It’s the kind of food you return to when you need grounding, when simplicity feels like abundance, and when comfort matters more than complexity.
![Ghee Pongal [with Coconut Chutney & Sambar]](https://cdn.shopify.com/s/files/1/0609/0090/1002/files/Gheepongal1.png?v=1768370668&width=50)
![Ghee Pongal [with Coconut Chutney & Sambar]](https://cdn.shopify.com/s/files/1/0609/0090/1002/files/Gheepongal1.png?v=1768370668&width=100)
![Ghee Pongal [with Coconut Chutney & Sambar]](https://cdn.shopify.com/s/files/1/0609/0090/1002/files/Gheepongal1.png?v=1768370668&width=300)
