How PODI Life, which began as a mother- daughter bonding project in Hyderabad, is now bringing South Indian ready-to-eat seasonings to American tables.

Alak Nanda is on a mission to introduce ancient South Indian flavors to modern American tables from her Suwanee, Georgia, based business that sells podis online and through select retail stores.

I recently discovered PODI Life and, at first, thought it was just a catchy name for Indian-inspired seasonings. Further research—and a few taste tests—revealed something far more interesting: podi has been an essential ingredient in South Indian kitchens for more than 2,000 years.

That discovery led me to a fundamental question: What exactly is podi?

Podi, which simply means “powder” in several South Indian languages, is a dry blend of roasted lentils, spices, nuts, herbs, and seeds. It is flavorful, nutritious, and adaptable. Traditionally mixed with rice and ghee, it can also be sprinkled over vegetables, stirred into yogurt, or used as a seasoning for eggs, avocado toast, or even pasta.

In many South Indian households, podi is a staple at every table. Friends from the region tell me that their family’s podi often travels in care packages, gets packed into suitcases for college, or is mailed by mothers who know exactly what you’ll miss when you’re far from home.

A Health Food, Too

What surprised me most was learning that podi is more than a flavor additive. It contains plant-based proteins, ancient grains such as millets, and locally sourced ingredients. Its lentil base makes it naturally high in protein and fiber. It is shelf-stable, which makes it practical for modern lifestyles. And because it is pre-cooked, it’s a quick way to add a nutritious boost to any meal.

What I find most compelling about podi, though, is not just its nutritional profile or versatility — it’s the philosophy behind it. As Alak Nanda, founder of PODI Life, explains: “In India, podi represents a way of eating that values resourcefulness, balance, and depth of flavor without excess. It extends seasonal ingredients, so you always have something from your backyard.” When peanuts or moringa are in season, for example, families make a peanut podi that lasts up to six months. Even during everyday cooking, the skins and leaves of leftover vegetables are roasted, dried, and turned into podi—a zero-waste approach to flavor that has endured for generations.

Podi in Atlanta

Metro Atlanta native Alak Nanda and her mother, Vasavi Renukuntla, informally started PODI Life during a family visit to Hyderabad, India, during the COVID-19 lockdown. Before that, Nanda had long enjoyed her family’s podi recipes and shared jars with friends and colleagues—but despite years of traveling and living abroad as a healthcare management executive, she had never learned to make them herself. What began as a fun mother-daughter bonding project went viral on Instagram. When international flights resumed, they returned to Atlanta and set up a commercial kitchen in Suwanee, officially launching the brand in 2022. PODI Life sells primarily through its website and select U.S. retail stores. The brand’s colorful PEEKU character shares stories about ingredient origins and transports American consumers to farms in southern India.

How to Eat It

Podi requires no cooking and works as a simple flavor enhancer for prepared dishes or leftovers. “In many ways, podi is the ultimate everyday food,” Nanda says. “It doesn’t demand elaborate preparation or require a recipe. It simply elevates what is already on your plate.” Beyond rice and ghee, podi works well in stir-fries,

as a stuffing for vegetables, and as a seasoning for a surprising range of dishes. Nanda suggests topping sunny-side-up eggs with PODI Life’s crispy garlic podi tempered in oil, finishing air-fried sweet potato fries or roasted vegetables with the zesty coriander podi, and pairing the crunchy peanut podi—which has won awards in Best Flavor of Georgia and Best of BBQ Sauces and Seasonings competitions—with granola bowls and South Indian breakfast staples. Recipes are available on the PODI Life website.

Making Your Own

If you decide to make podi at home, know that it is a labor-intensive but rewarding process. Start by slowroasting quality ingredients, then grind them with a mortar and pestle to release their natural oils, and blend until the desired powdery consistency is reached.

Podi is at once simple and personal, complex and democratic. Try it for yourself.

Sucheta Rawal is an award-winning food and travel writer who has traveled to over 120 countries across seven continents, experienc- ing the world through her palate. She inspires people to travel more meaningfully and sustainably through her nonprofit, Go Eat Give, and her books, Beato Goes To. Find her on social @SuchetaRawal.