This pre-roasted bengal gram requires no further cooking and acts as a thickening agent and flavor absorber, giving the podi a powdery, melt-in-the-mouth texture.
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.
Sourced from the cumin capital, this grade is rich in volatile oils. For podis, we roast the cumin until it smokes slightly, releasing a deeply earthy and smoky aroma that aids digestion and makes the spice mix aromatic.
