The cuisines of the southern Indian states of AP,Telengana and Tamil Nadu celebrate a variety of podis (Powders). They usually include a combination of dals and fresh dried spices, served as accompaniments to bland breakfast dishes such as idli and dosa. They are usually mixed with rice and ghee, to serve as the first course of a meal. They are aptly titled ______, because of the explosion of spice in every bite. Fill up the blank.

There are some, if not many, Indian dishes that may make your tongue burn and your forehead sweaty. This is where the _______ comes into the mix. It’s a yoghurt-based side meant to function as a palate-cooler, balancing out all the spicy dishes. Popular varieties of this cooling dish are with cucumber or bhoondi or onion etc. Fill up the blank.

This is a family of condiments or sauces in Indian cuisines and may be found in forms such as a tomato relish, a ground peanut garnish, yoghurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.The ________ is a combination of ingredients like herbs and nuts, put together in a mixer and blitzed until it's of a smooth, thick liquid-like consistency. Fill up the blank.

This is a classic pickle from South India which is the_________, an important condiment that is served in any South Indian Meal. This is a delicious crisp chilli which is marinated in yoghurt and sun-dried. Later these sun dried chillies are fried in oil and then served along with a bowl of curd rice. Fill up the blank.

Pickled vegetables known as __________ are condiments as well, that add a bite to your meal. The classic one has onions drenched in salt and lemon juice. The pickled salad is a medley of roughly chopped onions, cucumbers, and carrots that make a great side dish to any Indian meal. Fill up the blank.