More power to the podi

The kitchen stapleMarina Balakrishnan chef Oottupura thatthalasserygirlThe podi is a very versatile condiment The term itself means powder and everything else refers to its role I use it with idli and dosa but also with appams It is a humble accompaniment made with lentils spices chillies but it varies from region to region in the South In Kerala we use a variation called the chammanthi podi mdash roasted coconut red chillies curry leaves and tamarind to add tanginessThe podi cream cheese bagel Pic CourtesyNishanth_who on XThe podi has a unique flavour even though it uses humble ingredients This variation comes from the chillies In Andhra Pradesh they use the Guntur chillies that give it spiciness Hence the name karam podi spicy powderA common presence in every South Indian household it has a texture mdash coarse and with a crunch mdash that makes it beautiful While the basic recipe remains the same you need to make it with care There is a balance that needs to be maintained It depends on how you want to use the podi I prefer it as a flavour enhancer rather than the hero on my plateThe name gunpowder refers to the explosive taste of chillies the podi is best served with ghee or gingelly oilThe modern world has discovered it late Although I have recently seen multiple variations of it There are podi sandwiches bagels and I have also noticed some using it with their sourdough breads I have made breadsticks with podi and sprinkled it over my raita to add to its flavourMy pick I love to use the podi in its traditional way with idlis and dosas and with appams When the appams are semicooked I sprinkle the podi over them This allows the flavour to seep into them You can pour some stew over it to complement the spice I also love mixing it with kondattam mor milagai sundried chillies as seasoning for curd rice After deep frying the kondattam I crush it on a stone to get a coarse texture Mix it with the podi and add it to the thayir sadam seasoning There is also the alternative of using it as a layer for dosa fillingsDeliciously diversePrashant Pallath restaurateur partner Tanjore Tiffin RoomIt is commonly called gunpowder This podi does wonders to idli or any bland fare What transforms it is the addition of gingelly oil or ghee The podi idli is one of our most popular starters even among nonvegetarians The trick is the combination of the gunpowder and dal and sesame This adds a distinct flavour to itMini gunpowder idliIn fact I feel that gunpowder on its own is not tasty It is only good when you add it to something else Hence the addition of dal and sesame In South India there is also the vepillakatti made with tamarind coconut and chilli As to its recent fame Irsquod say people need to use it more Food is in constant evolution even within the same familyMy pick You can do lots with it Any dal that is not ground very fine is coarse to give you a bite and gives you a spicy kick will add to the podi The pulse spice and sesame are key Every variation in these ingredients will change its flavour While we have not yet tried it as a dish it would be interesting to toss chicken in the podi akin to the Chicken 65Historical relevancePrakash Mohanarangan assistant master chef Dakshin ITC Grand CentralBefore Independence Karnataka Andhra Tamil Nadu fell under the common state of Madras So there was a lot of culinary exchange in terms of recipe and spices In that sense the podi is a common denominator in all their kitchens The more interesting part is the mention of the podi as a condiment in literature from the Sangam times So it has been a historical part of the South Indian kitchen The term gunpowder is more a North Indian take on the spiceThe podi itself often undergoes change For instance in the earlier days I would see many people use the Salem chilli patta milagai Now the Byadgi chilli from Karnataka is the more common ingredient The reason for the shift is the colour and spiciness that the Byadgi chilli brings to the recipeWhile in its traditional form it was only used as an accompaniment to idli or rice it has evolved into a magic masala today From roasted baby potatoes to bhindi fry the milagai podi is used to add texture and flavour to any dishBaby potato roastMy pick The best combination remains fried baby potatoes with the podi The potato is an underrated vegetable in itself It is simple to bake and the podi addsa kick to the blandness of the potato