South Indian Powders

South Indian powders, known as podi in Tamil, are spice and lentil blends made for particular dishes. Sambar powder flavours the tamarind and toor dal stew served with rice, idli and dosa, rasam powder makes the thin, peppery tamarind soup eaten with rice, idli podi, also called gunpowder or milagai podi, is mixed with oil or ghee as a dip for idli and dosa, and rice mix powder turns plain rice into lemon rice, puliyodarai or bisibele bath.

Unlike North Indian masalas, many of these blends include roasted lentils such as urad, chana and toor dal, along with dried chillies, coriander, fenugreek, pepper, cumin and hing, which gives them body and a nutty flavour. Kulambu masala covers the thicker tamarind and buttermilk gravies of Tamil Nadu. Most households keep sambar and rasam powder in the kitchen at all times, with a podi or two for breakfast.

These powders lose their aroma once opened, rasam powder most of all, so decant them into airtight jars and use them within a couple of months. For the rest of the meal you will want toor dal, tamarind and idli rice, and for more spices, the spices and masalas department.