Palli Podi is a popular South Indian condiment that is served with idli, dosa or rice. It is a gluten free, vegan and oil free dish.
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It is also known as peanut powder or groundnut chutney powder. This condiment comes in handy on hectic days when you are pressed for time or don't have any energy to spend more time in the kitchen preparing meals. Just cook rice, upma, dosa or idli and serve with this palli podi.
Ingredients
- Spices: Coriander seeds, mustard seeds, tamarind, dried red chillies and salt.
- Peanuts:
- Herbs: I have used dried curry leaves as I didn't had fresh curry leaves. But use fresh leaves if you have them as it elevates the flavour and taste.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Heat a pan on medium flame and add the peanuts.
Step 2: Dry roast them until they turn golden brown and have a nice aroma. Keep stirring to avoid burning.
Step 3: Once done let them cool.
Step 4: Remove the skin by rubbing them between your palms.
Step 5: Heat the same pan or another small pan. Dry roast mustard and coriander seeds for a minute until aromatic.
Step 6: Now add dried red chilies and curry leaves for 1-2 minutes until the chilies turn crisp and release a pungent aroma.
Step 7: Then add tamarind and dry roast for another 2 minutes stirring regularly.
Step 8: Switch the heat off and let the spices cool completely.
Step 9: Transfer cooled spices to the mixer jar.
Step 10: Grind it coarsely.
Step 11: Now add peeled peanuts, salt and grind it to a coarse powder.
Store it in a clean airtight container. Serve with rice and a dollop of ghee or with idli, upma or dosa.
Substitutions and Variations
Jaggery: Add a small piece of jaggery to balance out the spicy and sour taste.
Red Chillies: I have used byadigi chillies to impart bright colour and another variety for heat. However, you can only use the kind of red chillies you have on hand.
Storage
It stays fresh for up to 8 weeks if stored properly in a clean dry airtight container in a pantry or kitchen shelf. Ensure to place the container in a dry place away from direct sunlight.
Store it in the fridge to extend its shelf life. Place podi in a ziplock bag or airtight container and pop it in the fridge.
Tips and Tricks
Cool Roast Spices: Allow all the roasted ingredients to cool down completely before grinding.
Adjust Spices: Increase or decrease the number of red chilies based on your spice preference.
Cool Podi: Let the freshly ground podi cool completely before transferring it to the container.
Related
Looking for other south Indian condiment recipes? Try these:
Pairing
These are my favorite dishes to serve with palli podi:
KEEP IN TOUCH
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📖 Recipe Card
Palli Podi (Spicy Peanut Podi for Rice, Idli and Dosa)
Equipment
- 1 Wide Steel Pan/Frying Pan
- 1 Spoon
- 1 Medium Frying Pan
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 225 gms (or) 1 ¼ Cup Peanuts/Groundnut
- ½ Teaspoon Mustard Seeds
- 1 Teaspoon Coriander Seeds
- 10 Byadigi Dried Red Chillies adjust to suit your spice levels
- 4 Spicy Dried Red Chillies adjust to suit your spice levels
- handful Curry Leaves
- lime size Tamarind
- Salt as required
Instructions
- Heat a pan on medium flame and add the peanuts.225 gms (or) 1 ¼ Cup Peanuts/Groundnut
- Dry roast them until they turn golden brown and have a nice aroma. Keep stirring to avoid burning.
- Once done let them cool.
- Remove the skin by rubbing them between your palms.
- Heat the same pan or another small pan. Dry roast mustard and coriander seeds for a minute until aromatic.½ Teaspoon Mustard Seeds, 1 Teaspoon Coriander Seeds
- Add dried red chilies and curry leaves for 1-2 minutes until the chilies turn crisp and release a spicy aroma.10 Byadigi Dried Red Chillies, handful Curry Leaves
- Then add tamarind and dry roast for another 2 minutes stirring regularly.lime size Tamarind
- Switch the heat off and let the spices cool completely.
- Transfer cooled spices to the mixer jar.
- Grind it coarsely.
- Now add peeled peanuts, salt and grind it to a coarse powder.Salt
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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