Peanut podi | Palli podi | Verkadalai podi

Peanut podi,  Palli podi , peanut karam podi , palli podi chutney, Verkadalai podi , Chutney powder, peanut powder, chutney pudi, palli podi, Andhra style peanut podi, Andhra style peanut powder, verkadalai podi, peanut chutney powder, peanut garlic podi, kadalai poondu podu, groundout kaaram podi with step by step pictures and video recipe. Check out the peanut chutney powder recipe. If you like the video pls SUBSCRIBE to my channel. Check out other podi varieties' video

WHAT IS SPECIAL ABOUT peanut chutney powder?

Podi is a south Indian condiment. Andhra-style peanut podi popularly known as palli chutney is super easy to make. It tastes best when mixed with rice with a dollop of ghee or a few drops of sesame oil. you can also serve verkadala podi as chutney powder with sesame oil for idli | dosai tiffin variety

10 mins Andhra-style peanut powder

If you are bored with regular rice accompaniment this instant podi recipe comes in handy. I have used store-bought roasted unsalted peanuts that save the peanuts roasting time 

Thaw coconut then use

You can use fresh or dry coconut. If you are using frozen coconut, thaw at room temperature then use.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

SHELF LIFE OF peanut POONDU PODI

Cool the groundnut podi completely then store nilakadalai podi in an airtight container with a lid. You can store the podi at room temperature or in the fridge. Podi stays good for 2 weeks. Roast the coconut golden brown for longer shelf life. Always use a dry and clean spoon for longer shelf life

WILL THE PODI TASTES SPICY?

 I used guntur red chilli and Kashmiri chilli powder. Adjust the quantity according to your spice. My version of peanut poondu podi is not spicy. It is a kids-friendly spice.

PULSE THE PODI

I would recommend pulsing the podi for the perfect grainy texture. Mix well after each pulse. Avoid grinding.

VARIATION for palli garlic chutney powder

• You can Pepper and reduce chilli spice
• Add curry leaves while roasting other ingredients
• coriander seeds can be roasted along with cumin and sesame seeds
• Skip garlic for no garlic peanut podi

PEANUT BASED RECIPES

Podi recipe collection 

Ingredients

1/2 teaspoon peanut oil

1 teaspoon cumin seeds

1/2 teaspoon sesame seeds

1 Guntur red chilli

Small piece of tamarind

1/4 cup coconut

2 tablespoon pottukadalai

1 cup roasted peanuts, unsalted

Required salt

1 tablespoon Kashmiri chilli powder

How to make Andhra-style peanut powder with step-by-step pictures

To saute

• First, add peanut oil to a wide pan and heat on low- medium heat

• When oil turns hot add cumin seeds, sesame seeds and red chilli; mix well and roast 

• Furthermore, add garlic and tamarind; mix well and saute till garlic changes colour

• Add coconut and saute for 2 minutes

• Furthermore, add pottukadalai and saute till moisture evaporates

• Finally, add roasted peanuts; mix well and turn off the stove

• Cool completely

Peanut podi

• Separate the garlic and transfer the rest to a mixie jar

• Furthermore, add the required salt and Kashmiri red chilli powder; pulse 5-6 times.mix well in between pulsing. Avoid grinding

• Finally, add garlic and pulse 2-3 times; mix well in between pulsing. Avoid grinding

• cool completely then store in an airtight container

Peanut podi

andhra style palli chutney powder

5 from 1 vote

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Ingredients

• 1/2 teaspoon peanut oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon sesame seeds
• 1 Guntur red chilli
• Small piece of tamarind
• 1/4 cup coconut
• 2 tablespoon pottukadalai
• 1 cup roasted peanuts unsalted
• Required salt
• 1 tablespoon Kashmiri chilli powder

Instructions

To saute

• First, add peanut oil to a wide pan and heat on low- medium heat
• When oil turns hot add cumin seeds, sesame seeds and red chilli; mix well and roast
• Furthermore, add garlic and tamarind; mix well and saute till garlic changes colour
• Add coconut and saute for 2 minutes
• Furthermore, add pottukadalai and saute till moisture evaporates
• Finally, add roasted peanuts; mix well and turn off the stove
• Cool completely

Peanut podi

• Separate the garlic and transfer the rest to a mixie jar
• Furthermore, add the required salt and Kashmiri red chilli powder; pulse 5-6 times.mix well in between pulsing. Avoid grinding
• Finally, add garlic and pulse 2-3 times; mix well in between pulsing. Avoid grinding
• cool completely then store in an airtight container

Video

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Notes

1. You can use fresh or dry coconut. If you are using frozen coconut, thaw at room temperature then use
2. I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding
3. Cool the groundnut podi completely then store nilakadalai podi in an airtight container with a lid. You can store the podi at room temperature or in the fridge. Podi stays good for 2 weeks. Roast the coconut golden brown for longer shelf life. Always use a dry and clean spoon for longer shelf life
4. I used guntur red chilli and Kashmiri chilli powder. Adjust the quantity according to your spice. My version of peanut poondu podi is not spicy. It is a kids-friendly spice
5. I would recommend pulsing the podi for the perfect grainy texture. Mix well after each pulse. Avoid grinding

VARIATION for palli garlic chutney powder

• You can Pepper and reduce chilli spice
• Add curry leaves while roasting other ingredients
• coriander seeds can be roasted along with cumin and sesame seeds
• Skip garlic for no garlic peanut podi

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