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Coconut and palm jaggery set into soft, fudgy diamonds.

Roasted black sesame rolled with palm jaggery — iron, calcium, done.

The festival doughnut of Tamil Nadu, made the harder way with karupatti.

Hard palm-jaggery toffee with a whisper of dry ginger.

Peanut brittle set in palm jaggery instead of sugar syrup.

Finger millet roasted in ghee, bound with palm jaggery and almonds.

Puffed paddy rice balls — the Karthigai Deepam sweet.

The porous, melting kind — three ingredients and a lot of nerve.

Rice and jaggery dough, rested overnight and fried to order.

Urad dal batter piped into rosettes and soaked in saffron syrup.

Temple-style laddu with cashew, raisin and a clove pressed in.

Gram flour roasted low and slow until it smells of toffee.

Cashew and sugar, rolled paper-thin and cut on the diagonal.

Blanched almond halwa with saffron — dense, rich, and not shy.

Milk reduced to fudge over three hours, nothing added but sugar.

Soft khoya rounds with a thumbprint and a pistachio.

Fresh coconut and sugar set soft, never chalky.

Grainy milk cake, set in squares, scattered with pistachio.

Murukku broken into jaggery syrup and pressed into balls.

Peanut and jaggery balls — the original protein bite.

Flat, wide ribbons of rice and gram flour. Endlessly snackable.

Fine gram-flour sev scented with ajwain.

Thick, craggy sev with pepper and garlic through it.

Short, crumbly murukku that dissolves rather than crunches.

Hollow three-hole murukku, mild and cumin-scented.

The thorned spiral — coarser, crunchier, built on fried gram.

Twisted entirely by hand — no press, no plate, no shortcuts.

Flat, brittle discs studded with chana dal and curry leaf.

Small savoury spheres for Gokulashtami, made the careful way.

The sweet seedai — jaggery, coconut and cardamom.

Crisp onion pakoda clusters, fried twice to stay that way.

Tiny gram-flour pearls with peanut, cashew and curry leaf.

Flower-shaped rice and coconut-milk crisps, pressed on a hot iron.

Peanuts in a crisp spiced gram-flour shell.

Kerala Nendran plantain, sliced into coconut oil over the pan.

The same chips, finished with coarse black pepper.

Raw jackfruit in coconut oil — sweet, nutty, slightly addictive.

Kappa chips with chilli salt — thin, pale and very crisp.

The original milagai podi — urad dal, chana dal, sesame and red chilli.

Drumstick (moringa) leaf podi — the most nutrient-dense thing we sell.

Idli podi with a heavy hand of roasted garlic.

Curry leaf podi — dark, aromatic, good for hair and iron alike.

Coriander-leaf podi, bright and grassy against the dals.

Toor and moong dal podi — the mildest, and the children's favourite.

Black sesame podi — earthy, calcium-dense, deeply savoury.

Roasted flax ground with dal and chilli — omega-3 by the spoon.

Mint podi — cooling against the chilli, excellent with curd rice.

House rasam blend — pepper and cumin forward, coriander behind.

Coriander-led sambar blend with fenugreek and curry leaf.

For tamarind kuzhambu — dark, sour-hot and thick-bodied.

Tamarind rice mix — temple prasadam, ready in four minutes.

The all-purpose gravy chilli powder of every Tamil kitchen.

Pepper and cumin podi — no chilli, all warmth.

Brinjal rice masala with cinnamon, clove and dry coconut.

Instant chutney — add water, add nothing else.

Raw mango in mustard, chilli and gingelly oil. The benchmark pickle.

Whole tender mangoes cured in brine — sour, crunchy, seasonal.

Grated raw mango cooked down to a spreadable thokku.

Everyday mango pickle — softer and less fierce than avakkai.

Salt-cured lemon, matured until the rind turns soft and dark.

Lime cured with whole garlic cloves — sharp and pungent together.

Citron pickle — bitter, sour and famously good for digestion.

Whole garlic cloves slow-cooked in tamarind and chilli.

Ginger pickle with jaggery and tamarind — the Onam sadya staple.

Tomatoes cooked down to a thick, oil-sealed thokku.

Sorrel leaf pickle from Andhra — sour on its own, no tamarind needed.

Gooseberry (amla) pickle — astringent, bracing, vitamin C dense.

Brinjal thokku, smoky and thick, closer to a relish than a pickle.

Carrot, cauliflower, green chilli and mango in one jar.

Finger millet, jaggery and ghee — the after-school laddu.

Pearl millet laddu — warming, iron-rich, made for winter.

Foxtail millet laddu with almond and palm jaggery.

Murukku pressed from a five-millet flour instead of rice.

Almost-black ragi spirals, mild and mineral.

Sprouted and roasted ragi — a two-minute breakfast.

Instant dosa batter base — soak thirty minutes, no fermenting.

Protein-heavy adai mix — four dals, five millets, ready-spiced.

Kodo millet cracked for upma, with the seasoning already in.

Little millet, unpolished — a one-for-one rice replacement.

Foxtail millet — the mildest millet, and the easiest swap.

Sun-dried millet crisps — fry at home in sixty seconds.

Six 200g podis, including idli podi and murungai podi.

Avakkai, lemon and mango thokku — the three that never last.