Flavour Guide
ఏ వంటకి ఏ మసాలా
Grouped by how you actually cook. Each group says what to reach for, and why.
Everyday cooking
రోజువారీ వంట
The three powders that sit on almost every counter in a Telugu kitchen.
Jump to Pooja
Turmeric Powder
Bloom it in hot oil with the tempering so the colour opens up. Add it to dal, sambar and rice for that golden warmth.
Dhaniya Powder
The quiet backbone. Add it in the masala stage so the aroma cooks without burning, and it thickens the gravy as it goes.
Chilli Powder
Add a spoon early so the colour and heat settle into the gravy. Adjust at the end rather than at the start.
Biryani and non-veg
బిర్యానీ, మాంసం
Biryani wants its masala fried with the onions. Non-veg wants its masala cooked down with the meat.
Biriyani Masala
Fry it with the onions before the rice goes in. Works for chicken, mutton, egg and vegetables alike.
Chicken Masala
Cook it with onion and tomato down to a thick gravy, then add the chicken. Built for Godavari kodi kura.
Mutton Masala
Add it early and let it cook down with the meat. Deep and robust, so it suits slow cooking.
Pickles and curries
పచ్చళ్ళు, కూరలు
Pickling and cooking want different things from a chilli: colour first, then heat.
Kashmiri Chilli Powder
When a pickle needs to be red rather than fiery, this is the one. Stem-less chillies give colour and a balanced heat.
Masala Chilli Powder
Heat and depth in one spoon. Good for vegetable and non-veg curries when you do not want a long spice list.
Garam Masala
A finishing pinch, added off the heat. It is what carries the aroma of a curry to the table.
Podis and breakfast
పొడులు, అల్పాహారం
The fastest food in the house. Mix with hot rice and ghee, or with oil for idli and dosa.
Kandhi Podi
Roasted toor dal and spices. A spoon with hot rice and ghee is one of the simplest meals there is.
Idli Karapodi
Spicy and nutty. Toss with a little oil or ghee so breakfast tastes like more than breakfast.
Curry Leafs Powder
Fresh curry leaf aroma with gentle heat. Sprinkle over rice, idli or a plate of snacks.
Pooja
పూజా
For auspicious beginnings: a bright, fine powder made for pooja and festivals, and for nothing else.
Kumkuma
Bright red, fine and smooth. Keep the pack dry and airtight so the colour stays true.
Also useful at the table
Turmeric makes the base of a pooha or a halwa, and a pinch of chilli goes into the tomato chutney that sits beside it.
See Turmeric PowderNeed something else?
Tell us what you are cooking and we will point you to the right pack, or blend something to your measure.
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