THEINFOTEXT
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.
Tiptur Copra is the world standard for dried coconut. It is naturally dried in the shell for months, resulting in a sweet, high-oil kernel that doesn't go rancid easily. It gives the podi a rich, creamy mouthfeel and natural sweetness that balances the spice.
Hand-picked only during early summer. These are young, tender leaves that carry a natural tartness. They are sun-dried to concentrate the sour flavor, acting as a unique souring agent that replaces citric acid.
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.
Consistent with our pickles, we use Anakapalle Jaggery, renowned for being chemical-free. For podis, we use the aged, powdered form which blends seamlessly into the dry mix without causing moisture issues, adding a subtle mineral-rich sweetness.
