Podi adds more than just flavor

Spice mixes not only flavor food, they can also help shape a food culture. Blends like za’atar, dukkah, five spice, BBQ rubs all bring to mind a certain region, country, or flavor profile. But for podi, the mix does much more than just conjure an image of culture. As Chandrika Krishnan explains in Whetstone Magazine, the South Indian spice mixes are at once a protein source, a way to preserve food, and a welcome reminder of home.

Podi refers to a dry blend of spices and lentils, and there are many different versions. In all South Indian languages the word translates as pounded or crushed, and podis are usually found in powder form, made at home and stored in glass or earthenware jars. Arguably the most popular type is milagai podi aka chutney podi. “As an accompaniment to idlis and dosas, this powder can add a jolt of spice. That’s why its most popular sobriquet is ‘gunpowder,’ Krishnan explains.

Some podi are fiery hot, others are mild. They contain a wide variety of spices, herbs including cumin, chiles, coconut, sesame seeds, mint, and more. All contain lentils or beans of some sort as well, which makes nutritionists and historians alike think that they were originally used to add valuable proteins to a mainly vegetarian diet. Today – spurred in part by the pandemic – companies are springing up with pre-made podi mixes available via mail order. The EYB Library contains 116 podi recipes, with 6 available online, including the Aloo podi from Great British Chefs pictured above.