Palli Podi (Spicy Peanut Podi for Rice, Idli and Dosa)

Palli Podi (also known as Peanut Powder or Groundnut Chutney Powder) is a popular South Indian condiment. It is often served with idlis, dosas, or mixed with rice.

Prep Time5

Cook Time10

Total Time15

Course: condiment

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: jar

Calories: 1357kcal

Author: Geetha

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

Get Recipe Ingredients

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

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.

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