We use a specific blend of Byadgi (for deep color and mild flavor) and Guntur Sannam (for the kick). This ensures the podi gives rice a beautiful red hue when mixed with ghee, without being unbearably spicy.
The "Badami" variety is chosen for its spherical shape and citrusy, floral aroma. It acts as a harmonizer in spice blends, bridging the gap between the heat of chillies and the earthiness of dals.
We use the "Desi" variety rather than the larger "Kabuli" type. The Desi variety is denser and has a nuttier, more intense flavor profile which stands up well against strong spices like garlic.
Tandur Toor Dal is world-famous for its unique taste and preservation quality. Its naturally lower moisture content allows it to roast evenly to a golden brown, providing a sweet, earthy base flavor.
Contnoexcel
We strictly use the "Desi" (Nati) variety sourced fresh daily from farms surrounding Hyderabad. Unlike the large, glossy hybrid leaves, this local variant is smaller but packs double the aromatic oil content. Since they reach us within hours of harvest, we shade-dry them immediately to crispy perfection, locking in that intense, fresh-green fragrance.
