Verkadalai Podi | Palli Podi | Peanut Chutney Powder
Learn how to make easy side dish Verkadalai Podi recipe with step by step pictures. Delicious roasted Peanut Chutney Powder goes well with both idli & dosa!
Course: Side Dishes
Cuisine: South Indian
Keyword: Side Dishes, Side Dishes for Idli-Dosa
Thick Bottomed Heavy Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
5Dried Red Chillies
Few Drops of Oil
Salt as needed
In a thick bottomed heavy pan, add raw peanuts. Start frying them on low flame.
Continuously keep stirring them for 10-12 mins on low flame until they begin to pop and they are evenly roasted with the skin color changing to the deeper shade of brown compared to the raw peanuts. Remove from heat and allow them to cool down.
In the same pan, add 1 tsp cumin seeds and 6-8 garlic cloves. Roast for 2-3 mins on low flame and when the cumin seeds start to change color, remove from heat and set them aside to cool down.
In the same pan, heat a few drops of oil and add 5-6 dried red chillies.
Fry on low flame until they begin to change color and develop dark spots. Remove heat and allow them to cool down.
In a blender add roasted red chillies, cumin seeds and garlic cloves along with salt as needed.
Grind into a smooth powder.
Now add roasted peanuts.
Pulse for a few times until the peanuts are coarsely ground.
Store in an airtight container for upto 2 weeks. Serve as a side dish for idli, dosa and other South Indian breakfast recipes. This can also be mixed with hot rice and ghee. And can be added to spice up vegetable stir-fries.
Adjust the number of red chillies per spice preference.
Don’t grind the peanuts in high speed, there is a chance that the peanuts release oil.
Don’t store this podi for more than 2 weeks, as it starts to smell slightly old.
Verkadalai Podi | Palli Podi | Peanut Chutney Powder https://cookingfromheart.com/verkadalai-podi-palli-podi-peanut-chutney-powder/ January 4, 2021