Palli Karam
Peanut podi — crunchy, mildly hot, kid-friendly. 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 Palli Karam
Palli Karam is the karappodi every Telugu child grows up loving. Roasted peanuts (palli) are the star — toasted until their skins blister, then pounded with just enough dry red chilli, garlic and rock salt to bring warmth without overpowering the nut. The result is a Palli Karam that is crunchy, mildly hot and impossibly comforting — the gateway podi for new eaters and an everyday favourite for the rest of us.
What makes our Palli Karam special
We roast peanuts whole, in small batches, until the skins crack and the kernels turn golden inside. Stone-pounding (instead of machine-grinding) keeps the texture coarse so you get real peanut crunch in every spoonful. The chilli is dialled back deliberately — Palli Karam should taste of peanut first, heat second. That balance is what generations of Tanuku cooks have insisted on.
Ways to enjoy Palli Karam
Spoon it over hot rice with ghee or cold-pressed sesame oil for the textbook Andhra plate. It also works beautifully on idli, dosa and uppma. Many families pack it in school tiffins with chapati. A pinch sprinkled on buttered toast turns a quick breakfast into something children ask for again.
Product highlights
- Slow-roasted peanuts, coarse texture
- Mild heat — kid-friendly recipe
- Garlic and red chilli for depth
- Stone-pounded, never machine-milled
- Hand-packed in small batches
Ingredients
Roasted peanuts, dry red chillies, garlic, cumin, rock salt, tamarind.
