Made with Dhaniya seeds, dry red chili, and tamarind that is fried to perfection, Karapu Podi is one of the 7 Telugu cuisines.
A staple in many Telugu breakfasts, its also called Nalla Karam for the shade it acquires when fried dhaniya turns into light black color. It’s a favorite of the Krishna and Guntur district, it’s a near impossibility to not find this in almost every hotel and household of Guntur and Vijayawada.
An interesting thing to note is that Karapu Podi is a part of the old household medicine called “Chitka Vaidyam” when people with flu were advised to eat karapu podi with hot rice and ghee. Goes very well with Idli, Vada, Dosa, Uthappam as well as Dall rice.
A rare and delicious way of eating Karapu Podi is to eat it with Aviri Kudmu and Dibbarotta apart from the popular way of sprinkling this podi over ghee and sambar covered Idlis!