Buy dry fruits online in Kurnool

Ugadi and the Rayalaseema table

Ugadi pachadi, the festival chutney of neem flower, jaggery, raw mango, tamarind, salt and chilli, opens the Telugu new year in every Kurnool home, one taste for each kind of day the year may bring. Bobbatlu follow at lunch, and semiya payasam is the sweet most houses make when guests drop in. For that payasam, Kaju Faad – 2 Pieces and Regular Dakh (Kishmis/Resin) fried in ghee are all it needs.

Everyday Rayalaseema cooking is known for its heat and its millets, and ragi sangati with a fiery pulusu is a common meal across the district. Sweets are kept for occasions, and a jaggery and groundnut laddu is as familiar here as anything made with cashew. A few chopped almonds pressed into those laddus make them festival-worthy without changing the recipe.

Food for the road to Srisailam

Kurnool is the last big town before Srisailam, one of the twelve jyotirlingas, and the drive through the Nallamala forest is long with few places to stop. Families heading there for Maha Shivaratri pack something filling and easy to share. Trial Mix Fruit, Jumbo Anjeer and a handful of Fard Black Dates all hold up well in a hot car.

Heat that tests every jar

• Kurnool can touch 45 degrees in May, so keep nuts in the coolest room of the house and well away from the stove.
• Walnut Whole keeps best in its shell; crack only what you need for the week.
• Through summer, anjeer and dates are safest in the fridge, sealed so they do not pick up other smells.

Weddings across Kurnool district, from Nandyal to Adoni, often send guests home with a small box, and our dry fruit gift box range suits that. Orders start at ₹1,000 and every order ships free. Payment is online only. A Kurnool order usually reaches you in 4–6 days by courier, weighed to the gram and packed tight against the heat. The courier also covers Yemmiganur and Dhone. Every grade of jeedipappu, whole, split and roasted, is in our cashew collection.