Tangy Karivepaku Podi

Karivepaku is the Telugu name for curry leaves. Dried and ground here with urad dal, tamarind and spices.

Plenty. Stir into hot rice with ghee and a squeeze of lemon — the karivepaku flavour intensifies beautifully. Good on poha, upma or curd rice. Some customers sprinkle it on soups as a finishing seasoning. The curry leaf aroma makes it work on almost anything savoury.

Yes. The dried curry leaf flavour comes through clearly — fragrant and distinctly South Indian. It intensifies beautifully in warm rice.

Moderately spiced. The curry leaf aroma is the dominant note.

Keep in a cool, dry place away from sunlight. Best consumed within 3 months of opening. The sealed jar or pouch keeps well for up to 6 months from manufacture.

No preservatives. All natural ingredients — spices, dals, and dried vegetables or leaves.

About 25 servings from the 75g jar and about 85 servings from the 250g pouch, at roughly 1 teaspoon per serving.