Mixed Keerai Podi (Ponnangani / Araikeerai / Sirukeerai / Molaikeerai)

There are greens that doctors now recommend and wellness brands charge a premium for. In South Indian homes, they were never called superfoods. They were simply called keerai — and they went into the pot every week without ceremony.

PODIKUTTY's Mixed Keerai Podi brings together four of South India's most traditionally valued greens — Ponnangani, Araikeerai, Sirukeerai, and Molaikeerai — into one deeply nourishing, honest podi that carries everything your grandmother's weekly keerai masiyal was quietly doing for your family.

Each green is sourced from homes in delta villages — not from commercial farms — cleaned individually, blanched properly, and dehydrated under controlled conditions to preserve the colour and nutrition of all four varieties together.

It takes ten to twelve kilograms of fresh mixed greens to yield one kilogram of this podi. That is the kind of concentration that explains why every spoonful feels genuinely different from anything you have bought before.

Blended with urad dal, toor dal, Bengal gram, chillies, salt, and jaggery in our founder's mother's recipe, this podi is quiet in appearance and powerful in what it gives your body. Mix with hot rice. Serve with idly. Spread on dosa. One podi. Four greens. A lifetime of wisdom in every spoon.

Mix one to two teaspoons with hot steamed rice and gingely oil or ghee. Use as a dry podi dip with idly and dosa. Adjust quantity to personal taste.

Mixed Keerai Rice
Two teaspoons with hot rice, gingely oil, and a small spoon of ghee. A meal that is both complete and comforting.

Keerai Idly Dip
Serve dry alongside hot idlies with a bowl of gingely oil. Traditional morning nutrition in under five minutes.

Keerai Dosa Sprinkle
Dust generously over a plain dosa with a drizzle of ghee. Add a side of coconut chutney for a full South Indian breakfast experience.

Ponnangani keerai was traditionally eaten for eye health and skin. Araikeerai and Sirukeerai are both deeply respected in Siddha tradition for their nutritive properties. Molaikeerai — sprouted green amaranth — has long been used for its iron and fibre content. Together, they form a blend that traditional South Indian kitchens naturally rotated through every week — and that most modern kitchens have almost completely lost.

PODIKUTTY brings them back. Sourced from delta village homes where these greens are still grown naturally. Processed with care. Free from every preservative and additive.