South Indian Peanut Powder (Peanut Podi) Recipe
20 minutes
746 reads
About South Indian Peanut Powder (Peanut Podi) Recipe
Elevate your South Indian breakfast with this authentic Peanut Powder (Peanut Podi) recipe! This vibrant and flavorful side dish is incredibly versatile, adding a nutty and spicy kick to idlis, dosas, and more. The gentle sweetness of roasted peanuts perfectly balances the chili heat, creating a truly addictive taste experience.Easily customizable to your spice preference, you can adjust the chili quantity or substitute with chili powder for a milder version. A traditional finishing touch involves mixing the podi with a dash of gingelly (sesame) oil before serving, releasing an aromatic burst of flavor.This recipe provides a step-by-step guide to making delicious homemade peanut podi, perfect for adding a touch of South Indian flair to your meals. Get ready to impress your family and friends with this simple yet extraordinary side dish!
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Recipe Time & More
Prep20 minutes
Total20 minutes
Ingredients
Roasted Ingredients
- 1 cup Peanuts
- 6 Chilies adjust to your spice preference; dry red chilies are recommended., red
- 2 tsp Cumin Seeds also known as jeera
- 5 pod Garlic Cloves
Finishing Ingredients
- 1.5 tsp Salt or to taste
- 1/4 tsp Asafoetida hing, use less if desired.
- 1-2 tbsp Gingelly Oil for serving, sesame oil
Instructions
Preparing the Ingredients
- Dry roast the peanuts until fragrant and lightly browned. Remove from heat and allow to cool completely. Once cool, remove any skins.
Roasting Spices
- In a dry pan over medium heat, roast the red chilies until fragrant and slightly darkened in color. Be careful not to burn them. Remove from heat and set aside to cool.
Roasting Aromatics
- Roast the cumin seeds and garlic cloves in the same pan until fragrant. Remove from heat and let cool completely.
Grinding the Podi
- Grind the cooled red chilies in a spice grinder or blender until a fine powder forms.
Combining and Grinding
- Add the roasted peanuts, cumin seeds, garlic, salt, and asafoetida to the grinder. Pulse until coarsely ground, being careful not to over-process into a paste.
Cooling and Storing
- Transfer the peanut podi to a plate and allow it to cool completely. Store in an airtight container in a cool, dry place for up to 2 weeks.
Serving Suggestion
- To serve, mix a spoonful of the peanut powder with 1-2 tablespoons of gingelly oil for a richer flavor and aroma.
Recipe Notes
Expert Tips for the Best Peanut Podi
- For a smoother podi, grind the ingredients for a longer duration. For a coarser texture, pulse briefly.
- Adjust the amount of red chilies according to your preferred spice level. You can also use chili powder as a substitute.
- Toasting the spices beforehand brings out their flavor and aroma, enhancing the overall taste of the podi.
- Ensure that all ingredients are completely cooled before grinding to prevent the mixture from becoming oily or clumping together.
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Recipe Nutrition
Calories: 170kcalCarbohydrates: 6gProtein: 6gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 684mgFiber: 2gSugar: 1g
Priya Satheesh
Articles: 52
5 Comments
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Such a lovely dish! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
I’m loving this recipe already!