When it comes to Podi varieties, Andhra has various varieties of powders that can be mixed with rice and also can be served with Idli and dosa. Today I am posting a powder variety - Peanut Chutney Powder aka Palli Podi which is very famous in Rayalaseema region and especially Kadapa. This peanut powder is prepared in various ways across south India. North Karnataka has its own version of Peanut Podi known as Shenga Pudi which is usually served with Jowar rotis.Now directly to the recipe:
Check out other Podi varieties for rice in my blog:
Bittergourd(Kakarakaya) Podi
Flax Seeds Powder for Rice
Garlic Podi | Spicy Garlic Powder
Kandi Podi | Andhra style Gun powder
Karivepaku Podi | Curry leaves Powder
Kobbari Karam/Dry Coconut Podi
Kothimeera Podi | Coriander Leaves Podi
Pappula Podi | Putnala Podi | Spicy Fried Gram Powder
Tamarind leaves Powder | Chintaku Podi
Peanut Chutney Powder | Palli Podi Recipe:
Shelf life: 1 month | Author: Prathibha Garre
Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins
Cuisine: Andhra | Category: Powder/Podi - Side dish for Rice
Ingredients:
1 cup Groundnuts(Peanuts)
5-6 Red chilies
3-4 Garlic pods
3/4 tsp Cumin seeds, optional
Salt to taste
Method:
Dry roast groundnuts on a low flame until their skin starts bursting and also get black blisters on them. Cool them and remove the skin of the peanuts by rubbing them in between your hands and separate the peanuts from the skin.
In a small pan add cumin seeds and red chilies and fry them separately for half a minute and remove them and transfer them to a mixer.
Grind the cumin seeds and red chilies to a coarse powder.
Add roasted and peeled peanuts, garlic pods and salt and grind it to a coarse powder in the whipper mode. If you see some small bits and pieces of peanuts here and there, it is perfect.
Store it in an sir tight container.
Serve it with hot steamed rice. You can even sprinkle it on idli, dosa, rotis, jowar rotis or on a bread toast, it tastes yumm!!
Notes:
The addition of cumin seeds is optional,few do not add it in Rayalaseema region. I add it sometimes to get a different flavor.
Some add coriander seeds while roasting the spices but I like the simpler version of palli podi.If you like you can add it.
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