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Sprinkle
On idli, dosa, rice, poha or eggs.
Start with ½–1 teaspoon per serving. Add more to taste.
A little podi. Plenty of possibilities.
How to Use Podi
Podi is a dry chutney powder. Add it to food you already love, or mix it into a dip, spread or marinade.
Sprinkle. Mix. Marinate. Rub. Finish.
Start small, taste and make it yours.
Five easy ways to start
Mix
With ghee, sesame oil, curd or mayo.
For a dip, mix 1 teaspoon podi with 1 teaspoon ghee or oil. For a creamy spread, stir 1 teaspoon into 2 tablespoons curd or mayo.
Marinate
Chicken, fish or paneer.
For 250 g, start with 2 teaspoons podi and 2 tablespoons curd. Coat evenly, refrigerate, then cook.
Rub
On chicken, fish, potatoes or vegetables.
For 250 g, start with 2 teaspoons podi and a little oil. Coat lightly before cooking; avoid scorching the spice coating.
Finish
Salads, bowls, sandwiches and rice dishes.
Add a small sprinkle just before serving. Taste before adding extra salt.
Your first try? Mix 1 teaspoon podi with a little warm ghee or sesame oil and enjoy with idli, dosa or rice. These quantities are starting points, so adjust for your portion and preferred heat.
Pick your podi. Find your next meal.
For richer meals
Karnataka Podi
Try it in marinades and chicken rubs, mixed into warm rice with ghee, or alongside dosa.
Quick idea: stir into curd, coat paneer and cook until golden.
Your everyday all-rounder
Tamil Podi
An easy starting point for almost any savoury meal: idli, dosa, rice, vegetables, eggs or a sandwich spread.
Quick idea: mix with sesame oil and serve beside hot idli.
When you want heat
Andhra Podi
Try it with fish rubs, spicy rice, eggs, dosa or roasted foods. Start with a smaller sprinkle and build up.
Quick idea: toss warm roasted potatoes with a little oil and podi.
For rice-based favourites
Kerala Podi
Especially good with poha, idli, plain rice and milder meals. Adjust the amount to your taste.
Quick idea: finish a bowl of warm poha with a light sprinkle.
A few useful tips
Check your pack for ingredients and allergens. Keep the pouch sealed and use a dry spoon. Add extra salt only after tasting.
Keep raw chicken and fish marinades refrigerated, cook thoroughly and never use leftover raw marinade as a dip.
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