Peanut podi, a specialty of Andhra Pradesh is very flavorful, easy to make and taste great with rice. You can mix this podi with rice and a tsp of ghee or have it as a side dish for idli or dosa. Either way it tastes good. You can also sprinkle on vegetable stir fry and curries. This peanut podi comes handy when you are time starved or not in a mood to do any elaborate cooking. Today we will learn how to make Andhra Style Peanut podi following this easy recipe.
Dry roast peanuts on medium heat stirring continuously. It splutters and the skin starts to change color. Remove from heat at this stage. Leave it to cool. Then remove the skin of the peanuts by rubbing with both your palms. The skin will come off. Gently blow it off.
Dry roast coriander seeds and cumin seeds separately in a pan/kadai. Keep it aside.
In the same pan, heat 1/4 tsp oil and roast the red chillies and tamarind. Switch off the heat and add the garlic cloves. Saute it in the heat of the pan itself.
First grind the red chillies, coriander seeds and cumin seeds to a coarse powder.
Then add the roasted peanuts, garlic, tamarind and salt needed.
Grind everything together slightly coarse. There should be bits of peanuts in the podi as seen in the main picture above.
Enjoy with hot steamed rice topped with a tsp of ghee. You can also have it as a side dish for idli and dosa though personally I love it with hot rice.
Storage and Shelf life
Store it in an air tight container at room temperature. Stays fresh for a month if handled properly.
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