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From our kitchen
Andhra podis and pickles are made to be eaten every day. Here is how we use ours, with hot rice and ghee, beside idli and dosa, rolled in a roti, or stirred into dal at the end.
Mix with steaming hot rice and a generous dollop of melted ghee; classic side for curd rice, dal khichdi, and crispy dosas.
Made with Classic Mango Avakai →Serve alongside soft pooris, theplas, hot rotis, or pair with curd rice to balance sweet and tangy notes.
Made with Bellam Mango Avakai →Traditional accompaniment for satvik meals, muddapappu annam with ghee, curd rice, and festive tiffin spreads.
Made with Mango Avakai W/O Garlic →Pairs excellently with mathri, stuffed parathas, khichdi, or stirred into dal tadka for an extra fiery kick.
Made with Green Chilly Avakai →Perfect pairing for perugu annam (curd rice), upma, poha, and soothing khichdi on light dining days.
Made with Classic Lemon Avakai →Wholesome accompaniment for kanji (rice porridge), curd rice, rasam rice, and South Indian tiffins.
Made with Nellikai Avakai →Vibrant village condiment for millet upma, pongal, curd rice, or as an appetite-boosting side relish.
Made with Lemon Ginger Chilli →Toss with mini button idlis in hot ghee, sprinkle inside masala dosas, or mix directly into steaming rice.
Made with Quick Gun Powder →Wholesome superfood boost mixed with hot rice and ghee, or dusted across roasted veggies and omelettes.
Made with Magic Moringa Podi →Whisk with water or curd for a 30-second fresh tiffin chutney; serve beside idlis, dosas, and medu vadas.
Made with Chutney In A Second →Signature Andhra dip with ghee or groundnut oil for dosas, idlis, punugulu, and steaming rice.
Made with Nalla Kaaram Podi →Simmer with tomatoes, tamarind water, and crushed garlic for comforting rasam; sip warm as soup.
Made with The Rasam Effect →Boil with cooked toor dal and fresh vegetables for authentic South Indian tiffin and lunch sambar.
Made with The Sambar Addict →Sprinkle on crispy potato fries, dosa roasts, or stir into hot rice and ghee for an intense garlic flavor.
Made with Kaaram Podi →Deep fry in hot oil until puffed and crisp; classic crunchy side for pappu charu, sambar, and rasam rice.
Made with Old School Fryums →Fry till golden-crisp; savor as an aromatic crunchy accompaniment to dal rice, rasam rice, or afternoon tea.
Made with Onion Fryums →Stir into hot steamed rice with sliced raw onions and ghee; serves as the iconic Andhra feast accompaniment.
Made with Gongura Pachadi →