Agri Club Curry Leaves Idli Podi
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Agri Club Curry Leaves Idli Podi 200Gm
Agri Club Curry Leaves Idli Podi is a nutritious and flavorful South Indian condiment designed to bring the traditional taste of "Karuveppilai Podi" to your dining table. This 100% natural spice blend is made from hand-graded, cleaned, and sun-dried curry leaves, which are prized for being a powerhouse of vitamins A, B, C, and E, as well as essential minerals like iron and calcium. Unlike standard chutneys, this podi offers an earthy aroma and a distinct savory punch that elevates simple breakfast dishes like idli, dosa, and uthappam. It is an excellent way to incorporate the health benefits of curry leaves—known for aiding digestion and promoting hair health—into a modern, busy lifestyle without the need for manual grinding or preparation.
Key Features
- 100% Natural: Free from artificial preservatives, synthetic colors, and chemical additives to ensure a pure and healthy snacking experience.
- Hand-Processed Quality: Made using traditional methods where ingredients are hand-graded, cleaned, and sun-dried to retain maximum flavor and nutrients.
- Versatile Usage: Can be consumed as a dry dip with ghee or sesame oil, sprinkled over dosas, or mixed with hot steamed rice.
Key Ingredients
- Curry Leaves (Stem-less): The primary ingredient, sun-dried to preserve its aromatic oils and deep green color.
- Lentil Blend: Includes Urad Dal (split black gram), Chana Dal (bengal gram), and Horse Gram for protein and crunch.
- Spices & Seasoning: Contains dry red chillies for heat, asafoetida (hing) for digestion, sesame seeds (til), and salt.
Shelf Life
- Please refer to the packaging for specific shelf life information.
Legal Disclaimer: The product is guaranteed to be 100% genuine. Product images are for illustrative purposes only. Images/packaging/ labels may vary from time to time due to changes made by the manufacturer's manufacturing batch and location. The product description is for information purposes only and may contain additional ingredients.







