Kandi Karam
Toor-dal podi with chilli and curry leaf — earthy and warming. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Kandi Karam
Kandi Karam is the everyday Andhra hero — the podi that quietly anchors a Telugu meal. Made by slow-roasting kandi pappu (toor dal) until it releases its nutty perfume, then pounding it with dry red chillies, curry leaves and rock salt on a stone grinder, our Kandi Karam delivers earthy warmth in every spoonful. It is the kind of podi that turns plain rice and ghee into comfort.
What goes into our Kandi Karam
We begin with plump toor dal, roasted whole in small iron kadai until golden. Dry red chillies are toasted separately to coax out their colour without burning their fruit. Curry leaves, garlic and a whisper of cumin round out the blend. Everything is pounded — never machine-milled — so the podi keeps its coarse, satisfying texture and slow-release flavour.
How to enjoy Kandi Karam
Sprinkle a generous spoonful over hot steamed rice, add a drizzle of ghee or cold-pressed sesame oil, and mix until every grain is coated. It also pairs beautifully with idli, dosa and curd rice. Many Telugu homes keep a small steel dabba of Kandi Karam on the table — a daily ritual our recipe is built to honour.
Product highlights
- Stone-pounded for coarse, aromatic texture
- Slow-roasted toor dal hero ingredient
- 4-generation Tanuku family recipe
- No artificial flavours or preservatives
- Hand-packed in small batches
Ingredients
Toor dal, dry red chillies, curry leaves, garlic, cumin, rock salt, asafoetida.
