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Every South Indian cook faithfully uses curry leaves as garnishing - and every
kid resolutely discards them. But Paati hit upon a clever way of making sure
we ate these nutrient-laden leaves. She blended them with garlic, dry coconut,
and other condiments. The resulting podi was one of her biggest culinary hits -
the perfect coming together of tangy, sweet, spicy, with the rich flavour of
curry leaves. Try this delicious podi as an accompaniment to dosas and curd
rice, or mix with hot rice and ghee for a serving of comfort food.