Curry Leaf Super Podi

Q: What are the ingredients of Curry Leaf Super Podi?

Curry leaves, chana dal, urad dal, moong dal, coriander seeds, cumin, tamarind, groundnut oil, salt, garlic, whole red chillies and pepper.

Q: How can I eat Super Podi?

1. Mix with ghee or sesame oil and eat like a chutney with idli, dosa, uttapam, parathas, cheela and savoury pancakes. 2. Sprinkle over curd rice, rice and ghee, sabzis, salads, eggs, millet bowls, khichdi, toast and popcorn. 3. Mix into marinades, dips, curd or hummus to make a flavourful side. Get creative and mix away!

Q: What are the benefits of curry leaves?

Curry leaves provide powerful antioxidants, support digestion, and help promote healthy hair growth.

Q: What does curry leaf podi taste like?

It has the distinctive fragrance of curry leaves with a roasted, savoury and mildly spiced character. It is aromatic rather than simply hot.

Q: What is karuveppilai podi?

Karuveppilai podi is the Tamil name commonly used for curry leaf podi, a traditional South Indian dry chutney powder made with curry leaves, lentils and spices. Local Sparrow's Curry Leaf Super Podi is inspired by this style of preparation.

Q: How should I store it?

Transfer the contents to an airtight container for longer freshness and flavour. Use a clean, dry spoon while serving.

Rs. 105 Multipurpose chutney & seasoning blend

Aromatic blend

Made with real curry leaves

Homestyle recipe

No preservatives or flavour added

Free shipping above Rs. 250Tested for wellness

Description

Local Sparrow's Curry Leaf Super Podi takes one of the most aromatic ingredients in an Indian kitchen and gives it a starring role. Fresh curry leaves are roasted and blended with dals, spices and other traditional ingredients to create a fragrant, savoury dry chutney powder. Enjoy this curry leaf podi the classic way with hot rice and ghee, or sprinkle it over idli, dosa, uttapam and parathas. You can also have it as it is with any meals. It can also be mixed into curd, yoghurt, dal, khichdi and rice bowls, or used to add a roasted curry-leaf aroma to vegetables, salads, millet bowls and eggs. From the curry leaves you usually pick out to the podi you keep reaching for.

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