Dry Chutneys & Podis
Milagai podi, paruppu podi, curry leaf and peanut-garlic powders: dry chutneys you mix with ghee or oil for idli, dosa and hot rice.
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Hot idlis, a small well of gingelly oil in a heap of red powder, and a quick swirl with the finger: that is breakfast in many Tamil and Telugu homes. The powder is podi, and this shelf is full of it.
Milagai podi, sometimes called gunpowder, is roasted urad and chana dal with dry red chillies and sesame. Paruppu podi is milder, made from roasted toor or chana dal, eaten with rice and ghee as the first course. Karuveppilai podi is built on curry leaves. Maharashtrian dry chutneys, like shengdana chutney of peanut and garlic or flax seed chutney, are sprinkled beside bhakri and varan-bhaat.
Podis should be dry, loose and aromatic. On the pack, look at the dal-to-chilli balance, the salt, an FSSAI licence and the maker's details, and favour a recent packing date since roasted powders lose aroma. A dry, sealed jar keeps them crisp.