Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Peanut Podi (Palleela Podi)

Flavorful and spicy, peanut podi is a neat alternative to chutneys. Sprinkle few teaspoons of podi on breakfast items like upma, pongal, idly and dosa. Or, apply it on warm chapati or mix with rice. With Peanut podi ready on hand, it is easy to have decent meals during time-starved days. I used to live on jars of peanut podi during college days. Whenever busy days are ahead I make it at home too.

Peanuts, Chilli and Cumin
Peanuts, Chilli and Cumin

2 cups shelled peanuts
12- finger length dried red chilli (from Indian grocery)
1-teaspoon cumin
1 teaspoon salt or to taste

Roast peanuts to pale brown color. Cool. Rub to remove peanut skins.
Dry roast red chilli and cumin to fragrance. Cool.

Take peanuts, red chilli and cumin in a Sumeet style mixer or in a food processor. Add salt. Pulse few times to fine sand like consistency. Store the podi in a clean, dry jar. Stays fresh for about at least a month or two.

Sometimes I also add garlic. Tastes excellent but garlic moisture reduces the shelf life of podi to a week.

Peanut Podi
Peanut Podi

From Telugu to English:
Podi = Powder

Posted by Indira©Copyrighted in Peanuts, Amma & Authentic Andhra, Dried Red Chillies (Friday January 2, 2009 at 3:15 pm- permalink)

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27 comments for Peanut Podi (Palleela Podi) »

  1. OMG you are actually back !! Awesome !
    Happy New Year , Indira!

    Comment by Indian Girl — January 2, 2009 @ 6:48 pm

  2. Hi Indira,
    Great to have you back with a signature classic recipe!
    ms

    Comment by mspresque — January 2, 2009 @ 8:06 pm

  3. Peanut podi sounds great..never heard of it,but it sounds quite similar to a chutney powder we make..would taste great with rice..;-)

    Comment by Divya — January 2, 2009 @ 9:24 pm

  4. Hi Indira,

    We make very similar chutneys at home. One with dry coconut(kopra) or dalia (roasted and split chana) or til. And if we grind the garlic with everything else, it becomes soggy. However, if you grind the garlic separately in a mortar

    Comment by blinkandmiss — January 3, 2009 @ 3:05 am

  5. Sorry I submitted the comment by mistake.

    So, if you grind the garlic separately in a mortar pestle and then add it to the podi mixture, the podi doesn’t turn soggy and stays fresh for 2 weeks-month.

    Btw, your blog never fails to inspire me. And love the way you shoot your food. Keep rocking!!

    Comment by blinkandmiss — January 3, 2009 @ 3:08 am

  6. Happy new year to you and your family Indira!
    It’s perfect as a sandwich filling…especially while traveling.I don’t remove the skins though.Apart from the colour of the podi does it affect in any other way?

    Comment by sreedevi — January 3, 2009 @ 7:05 am

  7. Indira, Happy New Year! Glad to see you back and I am all excited about your mango tree, maybe a burlap sack handy for the first hint of frost.

    Comment by indosungod — January 3, 2009 @ 8:27 am

  8. Hi Indira, Happy New Year to you. Good to see you back in action. I have tried numerous recipes from your collection & all of them have turned outreally well. Thank you so much for sharing. I love your style of writing :)

    Comment by Shillu — January 3, 2009 @ 10:11 am

  9. Happy New Year Indira, Great to see you back :)

    Comment by sreelu — January 3, 2009 @ 12:28 pm

  10. OMG, Indeed.:)
    Happy New Year, Makeup Girl and congratulations on your bloggy success.

    Thanks ms. Wishes for a happy and prosperous 09 at your new home.

    Divya: Yes, it tastes great with rice.

    Miss Blink: Good tip. Thanks!

    Sreedevi: Happy New Year!
    I suspect they spray chemicals on peanuts for long shelf life. That’s why I prefer to remove the skins.

    ISG: Thank you and Happy New Year!
    I have old, empty rice bags made of burlap. They will come in handy incase of frost. Thanks for the neat idea.

    Thanks and Happy New Year Shillu and Sreelu.

    Comment by Indira — January 3, 2009 @ 12:41 pm

  11. Wow! nice to see you back!

    Comment by smitha — January 3, 2009 @ 2:29 pm

  12. Due to diet restrictions, I’ve been eating peanut butter and many other nut butters recently. And the sweet taste isn’t really fun after eating them for a while now. I’ll try this peanut powder and maybe with some other nuts too..

    Thanks Indira!

    Comment by Kay — January 3, 2009 @ 6:05 pm

  13. Hi Indira,

    I am so glad you are back. Your home looks lovely. A very happy new year to you and yours…

    Comment by Latha — January 4, 2009 @ 4:10 am

  14. my sisters love this. thanks for the easy recipe:-)

    Comment by notyet100 — January 4, 2009 @ 9:36 am

  15. Hello Indira,
    I am so happy to see you blogging again. My new year has begun on a good note thanks to you. Looking forward to many more simple & nutritious recipes from your new kitchen. Best wishes for your new home & the new year.

    Comment by Keerti — January 4, 2009 @ 11:29 am

  16. Welcome back to blogland, Indira! As always, thanks for the recipe and Telugu to English translation. That is so very helpful to us non-native speakers!! :) Happy 2009.

    Comment by Elena — January 5, 2009 @ 10:42 am

  17. Hi indira,
    Peanut podi sounds interesting!!will surely give it a try! Do visit my blog:)

    Comment by Spice lover — January 5, 2009 @ 12:38 pm

  18. Hi Indira,
    By going through all the recipes of yours, it makes me so nostalgic about missing all the good traditional rayalaseema dishes. I get to taste it here in US only when my mom comes. If at all the big reason I will plan to go back to India permanently is for the my dear rayalaseema dishes. You have put up everything possible dish I used to relish, cooked from various hands, mom, professional cooks, Dad’d friends etc .. .but still I wil keep the honor to you as the best cook on the web … any plans to become next Padma Laxmi ..Do you have a Orkut page?

    Have fun
    Krishna

    Comment by Krishna Reddy — January 17, 2009 @ 3:48 pm

  19. i like your recipes a lot.i am fond of this podi .but it looks wet .when i was in college my friend from kadapa used to bring this podi when ever she used to go home,that looks like powder and this is wet

    Comment by swethaskitchen.com — February 8, 2009 @ 12:12 am

  20. Hey Indira garu

    I made this recipe yesterday and it turned out to be excellent. Thank you for such easy and tasty recipe. I tried your recipe for Idli batter as well. They came out fluffy, beautiful and they go well with your Peanut chutney recipe.

    You are indirectly feeding four bachelors here,and my roommate says “long live awesome recipe lady”.

    Thank you
    Balu

    Comment by Balu — March 17, 2009 @ 5:16 pm

  21. Hi,
    In this peanut podi,If you had little bit of
    jaggery(gur) and a small peice of tamarind,
    It would taste excellent with a sweet and pulippu!

    thank you,
    thriveni

    Thriveni, we make two types of peanut podi at home. Common one is the recipe I blogged here, only with red chilli. Second type is like the one you have mentioned, with little bit jaggery, tamarind and red chilli. Love this version.
    Thanks for your comment.
    -Indira

    Comment by Thriveni — July 16, 2009 @ 6:55 am

  22. your podi recipe is very good

    Comment by P,RUKMANI — April 8, 2010 @ 1:39 pm

  23. First let me thank you for the great service you are doing.Excellent site for andhra foods and in general all types of foods. Fabulous illustrations. This pallela podi(palle= munphali or goundnut I guess), I do another version also. I also grind 1 cup fried til sees (Sesame seeds, nuvvulu in telugu) along and it tastes really yummy.

    Comment by maddali — July 23, 2010 @ 7:10 am

  24. Ymmy. Really Authentic powder.

    Comment by Visala — March 24, 2013 @ 8:35 am

  25. Akka, emcheppalo matalu ravatam ledu, rayala seema paruvu prapanchaniki ruchi choopistunnavu akka. you are so greate, i have been watching your site so long. hats of you & many many salutes.

    Pakka Rayala Seema Vari

    Comment by Venu — January 17, 2014 @ 10:55 am

  26. looking oosm bady

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  27. woo jhakas mirch

    Comment by Stockx discount Code — April 20, 2018 @ 10:51 am

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