|Peanut Podi / Verkadalai Podi – Podi Varieties for Rice|
Last weekend i went to visit my in-laws and learnt lots of new recipes from my MIL. I hope to share those recipes soon. One such is this simple and aromatic Podi recipe which can be had along with rice, idli or dosa. The peanuts which we get here are too costly and also i dont like their smell. But once a year i get these organic peanuts from my in-laws farm and make use of it completely. This podi recipe is too simple and can be prepared in less than 15 mins. If you want to try other Podi varieties, then do check Vallarai Keerai Podi, Ellu Podi & Curry Leaves Podi. Lets check the recipe,
Yields 1 and 1/2 cup Podi (approx)
Overall time : 15 mins
- 2 cup peanuts
- 10 dry red chilies – according to your need
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- rock salt or normal salt to taste
- Roast peanuts till it changes its color to golden brown. Remove from the heat and allow to cool. Remove its skin and crush the peanuts.
- Roast dry chilies till they become crisp and remove from the heat. Now roast cumin seeds and coriander seeds for few seconds till nice aroma comes. Allow to cool.
- Grind roasted cumin, coriander seeds and red chilies to coarse powder. Add roasted peanuts and rock salt. Grind everything together to coarse powder and keep it aside.
- Let it cool off completely and store in an airtight container. You can mix it with rice with few tbsp of gingelly oil. Or you can also try it with curd rice, idli, dosa or any vegetable stir fry.
- If you do not have rock salt, then try it with normal salt that we use in cooking.
- Add cumin and coriander seeds is purely optional. But it gives additional taste to this simple podi. You can also try adding roasted curry leaves and garlic to it. But if you are adding garlic, then it reduces its storage time. Otherwise, you can store this podi for more than 2 months if it is still available.
- My MIL add this podi to broad beans stir fry and also to tamarind based curries.