There are two varieties of masala powders. One variety is taken with rice directly, with a little oil or ghee. These podis or pudis sometime substiture for the main gravy dishes. They are also served with idli, dosai or adai. The second variety of powders are used in particular preparations like sambar, rasam or kurma. They facilitate easy and quick cooking and a stock of these is a must in Indian kitchens.
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