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.
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.
We use unpolished black sesame seeds. The husk (skin) contains the maximum flavor and calcium. In Nuvvula Podi, the slight bitterness of the skin balances the sweetness of the jaggery.
We use the highest grade "Tellicherry" pepper. These large berries are allowed to ripen longer on the vine, developing a complex, fruity heat rather than just a sharp bite. In podis, they provide a lingering, warming spice that complements the chillies without overpowering them.
The dry, compounded "Hadda" variety is preferred for powders to prevent caking. A tiny pinch mimics the savory depth of onions and garlic.
For podis, we use the small-grain "Desi" variety. It is roasted until it turns a deep amber brown. This process removes the raw bitterness and creates a caramel-like, maple-syrup aroma that adds a savory depth (umami) to the powder.
