In Kannada, “pudi” translates to “powder” and is pronounced as “poo-dee”. It is commonly used to refer to various spice blends or powders used in South Indian cuisine. These powders, such as saarina pudi, huli pudi, and chutney pudi, are made from ground spices and other ingredients that add flavor and aroma to dishes. “Pudi” can be added to soups, gravies, and rice to enhance the taste, and it forms a key part of traditional South Indian cooking.
Chutney Pudi
Chutney pudi, also known as chutney powder, is a quintessential spice mix in South Indian cuisine, particularly in Karnataka.
Huli Pudi
Huli pudi, commonly known as sambar powder, is a vital spice blend in South Indian kitchens.
Majjige Pudi
Majjige pudi, also known as buttermilk masala, is a fragrant and cooling spice blend used to enhance the flavor of buttermilk (majjige in Kannada) or yogurt-based dishes.
Menasina Saarina Pudi
Menasina saarina pudi, also known as pepper rasam powder, is a quintessential spice blend used to make a specific type of rasam, a tangy and spicy South Indian soup.
Menthyada Hittu
Menthyada Hittu, also known as fenugreek lentil powder, is a traditional South Indian spice mix that combines the bitterness of fenugreek seeds with the wholesome goodness of lentils.
Palyada Pudi
Palyada pudi, also known as masala vegetable or masala rice powder, is a versatile spice mix used in South Indian cooking to enhance the flavor of stir-fried vegetables, rice dishes, or curries.
Puliyogare Pudi
Puliyogare pudi, also known as tamarind rice powder, is a classic South Indian spice mix used to prepare Puliyogare, a tangy and savory tamarind rice dish.
Saarina Pudi
Saarina pudi, more commonly known as rasam powder, is an essential spice blend in South Indian cuisine, used primarily to make the iconic dish rasam.