Palli Podi or Verusenaga Podi or Peanut is a super simple Andhra podi recipe for idli, dosa or steamed rice. I have prepared this podi with garlic. If you don’t like garlic, you may skip it. This can be made in bulk and store in an airtight container for more than a month.
Few More Peanut Recipes:
- Palli Nuvvula Laddu
- Poha Peanut Laddu
- Palli Kothimeera Pachadi
- Chocolate Peanut Butter
- Palli Pudina Chutney
- Peanut Chaat
Andhra Peanut Podi Recipe Video Below:
If you like this recipe of peanut podi, please consider rating it in the comment section.
Palli Podi ~ Spiced Peanut Powder Recipe
- 2 cups Peanuts / Groundnuts
- 1/2 cup Dry Coconut Pieces
- 1.5 tbsp Red Chilli Powder or as needed
- 4-5 Garlic Cloves
- 1/2 tsp Cumin Seeds (optional)
- Salt to taste
- Dry roast the peanuts over medium flame until brown color and their skin cracked.
- Let them cool completely and rub them with your hands to remove the husk.
- Transfer the roasted peanuts, chopped dry coconut pieces, cumin seeds, salt, chilli powder and garlic cloves to a mixer jar.
- Pulse or slowly grind to a coarse powder and store in an airtight container.
- Serve with idli, dosa or steamed rice with a dollop of ghee.
How to Make Palli Podi with Step by Step Photos:
- In a heavy bottomed pan, add the peanuts and dry roast them over medium flame until brown color and their skin cracked. Keep stirring to roast them evenly.
- When they are done, transfer them to a plate and let them cool completely.
- Rub the roasted peanuts with your hands to remove the husk. This is an optional step. If you don’t want to remove the skins, you can skip this step.
- Transfer the roasted peanuts, dry coconut pieces, peeled garlic cloves, salt and red chilli powder to a blender or mixie jar. Pulse the mixer for a few times until you get a coarse powder. The process of grinding should be slow to avoid the podi or powder being sticky.
- If you are not confident enough, you can add a handful of roasted bengal gram to prevent the stickiness.
- Store in an airtight container and serve with idli, dosa or steamed rice with a dollop of ghee.