Here is a simple recipe of a tasty curry. Take a bottle gourd or ridge gourd and cut it into small pieces. Cook the pieces till they become soft and add a few spoons of Nuvvula Podi to them. That’s it, you have a flavourful curry ready to eat!

During our stay in rural Kurnool, I became friends with Sumathi, the daughter of a local sarpanch. She was a very kind and benevolent soul.

Trust me, her food tastes too were very gentle and uncomplicated, so to speak.

She taught me a variety of shades of Nuvvula Podi. With Garlic, with Jeera and so on. She had a story for each of those varieties and why and how she chooses a variety based on an occasion. I was really surprised to see a mere 17-year old girl speaking like an experienced cook!

But then, to be a great cook you need to know how to appreciate and respect food besides being creative. And for that, age is certainly not a yardstick.

Coming back to the topic, one of Sumathi's Nuvvula Podi recipes happens to be my favourite. It has a very tender aroma that lifts you up. And when you mix it with rice and ghee, it gives you an aftertaste that leaves you craving for more.

Sumathi used to call it 'magic'. So, yes Nuvvula Podi has some magic that makes you crave more.