Peanut podi | Palli podi recipe with step by step pictures and full video, a perfect accompaniment for rice and also pairs well with idli| dosa too. I was looking for a perfect andhra style peanut podi for rice. Recently one of my friend's sister who visited her, shared me this Palli podi recipe, which she learnt from her mother in law. I tried the recipe few weeks ago, and it was a super hit in the family. So i wanted to share the recipe of the verkadalai podi. Though this goes very well with idli| dosa, i personally loved this with hot rice, ghee and papad. Do check out my other popular podi recipes

• Andhra style paruppu podi
• Kothamalli podi
• Nalla karam podi

Andhra style peanut podi recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 2 cups approximately
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Peanut podi | Palli podi recipe with step by step pictures and full video, a perfect accompaniment for rice and also pairs well with idli| dosa too

     Raw peanuts  1 cup
     Red chili    10-15
     Urad dal  1/4 cup
    Channa dal  1/4 cup
    Tamarind  a small piece
    Garlic  2-3 cloves (optional)
    Salt  as needed
    Jaggery  a small piece
    Asafoetida  2 pinches
    Oil  2 tsp

Method  :

• In a pan add the oil and add the peanuts. I used the peanuts without skin. If using the skinned peanuts, rub the skin off once it is roasted.
• Roast the peanuts till the turn golden brown. Take out and keep aside.
• In the same pan add the channa dal. 
• Roast till golden brown.
• Keep it aside.
• Add the urad dal to the pan. Roast it in a medium flame till golden brown. 
• Keep it aside.
• Ensure to roast the peanuts, urad dal and chana dal in medium flame. Do no get it burnt.
• Add in the red chilis now. Add red chilis as per your taste. You can mix normal red chili and some kashmiri red chili to balance the spice and colour of the peanut podi.
• Roast it and take out from the pan. 
• Add a drop of oil and add the tamarind and garlic cloves. 
• Roast till the garlic turns golden brown colour. 
• Add salt and asafoetida. 
• Switch off the flame.
• Let this be in the heat for some time.
• Take out everything and allow this to cool completely.
• This step is important.
• If it is bit warm also, the podi will become soggy.
• Let this cool.
• Add the jaggery to this.
• Pulse everything together in a mixie in intervals.
• Peanuts generally ooze out oil, so pulse in regular intervals. 
• Once done, spread this in a plate for 5 minutes.
• Store this in a clean air tight container. 
• This can be kept in room temperature for 1 week but after that please keep it in the refrigerator. 

Notes:

1. Tamarind and jaggery balances the spiciness of the peanut podi. 
2. Adding garlic is optional, but i highly recommend to add the garlic in peanut podi | palli podi.

    

                                           Video of how to make Peanut podi

                     

  

Method with step by step pictures :

• In a pan add the oil and add the peanuts. I used the peanuts without skin. If using the skinned peanuts, rub the skin off once it is roasted.
• Roast the peanuts till the turn golden brown. Take out and keep aside.

• In the same pan add the channa dal. 
• Roast till golden brown.

• Keep it aside.
• Add the urad dal to the pan. Roast it in a medium flame till golden brown. 
• Keep it aside.

• Ensure to roast the peanuts, urad dal and chana dal in medium flame. Do no get it burnt.
• Add in the red chilis now. Add red chilis as per your taste. You can mix normal red chili and some kashmiri red chili to balance the spice and colour of the peanut podi.
• Roast it and take out from the pan. 
• Add a drop of oil and add the tamarind and garlic cloves. 
• Roast till the garlic turns golden brown colour. 

• Add salt and asafoetida. 
• Switch off the flame.
• Let this be in the heat for some time.

• Take out everything and allow this to cool completely.
• This step is important.
• If it is bit warm also, the podi will become soggy.
• Let this cool.
• Add the jaggery to this.

• Pulse everything together in a mixie in intervals.
• Peanuts generally ooze out oil, so pulse in regular intervals. 
• Once done, spread this in a plate for 5 minutes.
• Store this in a clean air tight container. 
• This can be kept in room temperature for 1 week but after that please keep it in the refrigerator. 

Notes:

1. Tamarind and jaggery balances the spiciness of the peanut podi. 
2. Adding garlic is optional, but i highly recommend to add the garlic in peanut podi | palli podi.