Verkadalai idly podi (peanut idly podi)

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Idlies/Dosai with chutney and sambar are a staple in south India and Idly podi is quintessential to that combination. There can be just chutney or just sambar but there must be idly podi . It just makes the idly/Dosai experience more enjoyable .

Every household has its own unique combination for the idly podi and this is mine . The peanut idly podi can be mixed with rice as well . My love for peanuts inspired this recipe .

Ingredients

Peanuts -1 cup ( peeled and roasted )

Red chillies -1 cup (or as desired )

Urad dhal -1/4 cup

Jeera -1tbsp

Pepper -1tsp

Asafoetida-1-2pinches

Garlic pod with skin -5-6

Salt as desired

Method

Roast all the above ingredients except salt and peanuts .Then grind everything except the peanuts into a powder with desired texture , I like mine with medium texture . Then add the peanuts and salt and grind again . Taste for salt and heat . If you think you need more spice add red chilli powder .

Tips

*you can fry curry leaves too to the mixture ( especially if using to mix with rice )

* you can roast the peanuts in oven too .

*this podi will require more red chillies than normal ones as peanuts normally require more heat .

* store in fridge if keeping more than a month .

2 Comments Add yours

  1. sangetha nair says:

    The podi was simply superb with hot ghee doshas!! Loved the crunchy texture of the peanuts.

    Like

    1. sangipra says:

      Awesome! Thanks for coming back here to leave your comments 🙂
      Thank you 😊

      Like

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