"Pack the podis I placed on the table, Srijanani," I called out to my daughter after lining up the cans neatly.

My daughter, Srijanani, had come to visit us for a few days, along with her two little ones, Gargi and Shruti.

“What’s the need to make all these, Amma?” Srijanani sighed. “You strain yourself every time we leave,” she said with concern.

I stood watching from the kitchen, so that she doesn’t miss a can. As always, she carefully checked each lid, making sure they were tight.

“Gargi, carefully place them in the bags,” she told her elder daughter, who stood nearby.

As Srijanani left the dining area, Gargi sat down cross-legged by the bags. She picked up the cans one by one, sniffed them to recognize each familiar scent.

“Why do you always make these podis every time we leave, Ammamma? Amma makes them too,” Gargi asked, as she wiped the cans before placing them in.

I smiled at her question, just about to answer when little Shruti burst in, from the hall.

“What are you packing for us this time, Ammamma?” she asked eagerly.

“It’s mostly podis for now,” Gargi replied, focused on placing cans in the bag.

“Idli chutney podi, palli podi, kobbari podi, and sambar podi,” she said, easily recognizing each one by its aroma.

Shruti’s eyes sparkled. “Aha! I love idli chutney podi!” she exclaimed.

“Ammamma, you take some idli podi, mix it with ghee to make a paste, and then eat it with dosa or idli. It’s so yummy!” she said, pretending to savour the taste in her mind.

“You can even have it with upma too—it’s super!” she added.

I smiled at her while Gargi continued checking lids and packing them. Then, all of a sudden, Shruti stopped speaking and gave me a puzzled look.

“But why is it called idli chutney podi if it tastes good with almost everything?” she asked curiously.

“Maybe the person who first made this podi ate it only with idlis,” Gargi said thoughtfully. “He must have liked it so much with idlis that he named it idli chutney podi.”

Shruti gave a small nod, as if completely inline with the answer. Though I didn’t say a word, I smiled listening to them.

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“And…this is sambar podu” Shruti said, slightly opening the lid of another can. “It is used to make the yummiest sambar, so they called it sambar podi.” she added confidently.

“I don’t think sambar podi is only for sambar, right, Ammamma?” Gargi asked, looking at me for confirmation.

“Yes, Gargi,” I said, packing some pickles for them. “While sambar podi is used for making delicious sambar, it also goes well with curries like brinjal, potato, or lady’s finger. You can use it in rasam and even dal khichdi.”

Gargi smiled, and Shruti nodded like she had just uncovered a big secret.

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“So many uses! These two podis are really versatile,” Gargi said as she packed them into the bag.

“They are,” I agreed. “But palli podi and kobbari podi are even more versatile. You can have them with breakfast, add them to curries, or enjoy them with plain rice too”

“Yes, Ammamma! We usually havepalli podi with breakfast or with hot rice and ghee,” Gargi said, as if remembering something familiar. “But I have seen Nanna enjoy it mixed with spicy pickles in rice too,” she added.

“He says it tastes delicious,” Shruti pitched in with enthusiasm.

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“Amma likes palli podi, Ammama but not as much as Nanna does,” Gargi put her observation calmly.

Yes, Srijanani likes palli podi, but not as much as kobbari podi. Back when she lived with us, she enjoyed kobbari podi with almost every breakfast. She would often ask me to add it to curries like beans, broad beans, or lady’s finger, sundal. While she doesn’t  enjoy palli podi with spicy pickles, she loves pairing pickles with kandi podi. Those little preferences of her Those little preferences of her when she was at home make me see her as a kid. Just as I stood reminiscing, Srijanani re-entered the room

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 “Are the podis packed, Gargi?” she asked, glancing at the bags.

“Yes, Amma! All done!” Gargi replied proudly.

Gargi, however, wasn’t done with her questions. She repeated the same question again.

 “Amma, you make all these podis at home too. So why does Ammamma pack them for us every time we leave?” she asked.

“Because Ammamma makes them more delicious, Gargi”, Shruti said without a hesitation. 

Srijanani and I exchanged a quiet smile as the kids talked. I don’t know if my podis are the most delicious and that’s not why I make them too. I make them every time they leave because it is my way of sending a piece of my love with her. It is a way of wrapping her in the familiar comfort of the flavours and tastes she grew up in.

And my daughter, Srijanani, never refuses to take them too. Even now, as a mother herself, with daughters of her own, maybe she too longs for that love—the kind only a mother can give.

"All packed and ready!" Gargi exclaimed, zipping the bag and looking at her mother.

“Now don’t forget to pack the pickle,” I reminded them three, while walking back into the kitchen.

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Podi: A flavourful South Indian spice powder used to enhance various dishes.

Ammama: A term used to address mother’s mother.

Rasam: A tangy, spiced soup typically served with rice.

Dal Khichidi: A comforting one-pot dish made with rice and lentils, often flavoured with spices and vegetables.

Vada: Crispy, savoury fritters, usually enjoyed as a snack or side dish in lunch.

Ven Pongal: A wholesome, savoury rice and lentil dish cooked with spices and ghee, often served for breakfast.

Sundal: A healthy South Indian snack made with boiled legumes, seasoned with spices and coconut.

Palli: Groundnut/peanuts

Kobbari: Coconut