Peanut Chutney Podi Recipe
A vegetarian Karnataka recipe with roasted peanuts (moongphali) - deskinned, dry red chillies, cloves garlic. Ready in 10 min, serves 1.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Peanut Chutney Podi Recipe, into a preheated pan add the dry red chillies, cumin seeds,coriander seeds and roast for about two minutes on medium heat till the cumin seeds start to turn brown in colour
dry red chillies(6)cumin seeds (jeera)(1 teaspoon)teaspoons coriander (dhania) seeds(2) - 2
Add the garlic pods and curry leaves to the pan and saute till the curry leaves become crisp
cloves garlic(4)sprig curry leaves(1) - 3
Keep aside to cool
- 4
Once the roasted ingredients are cooled add them to a chopper or blender along with the tamarind, roasted peanuts and salt to taste
roasted peanuts (moongphali) - deskinned(2 cups)tamarind(15 grams)salt - to taste - 5
Blend to make a coarse powder
- 6
If you over blend then the podi becomes a paste and becomes sticky with all the oils released from the peanuts
roasted peanuts (moongphali) - deskinned(2 cups) - 7
So while blending stop in between and pulse a couple of times
- 8
Transfer Peanut Chutney Podi Recipe into an airtight jar
- 9
Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe
cloves garlic(4)
Nutrition Facts
Per serving
Rate this recipe
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Peanut Chutney Podi Recipe
A vegetarian Karnataka recipe with roasted peanuts (moongphali) - deskinned, dry red chillies, cloves garlic. Ready in 10 min, serves 1.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
To begin making the Peanut Chutney Podi Recipe, into a preheated pan add the dry red chillies, cumin seeds,coriander seeds and roast for about two minutes on medium heat till the cumin seeds start to turn brown in colour
dry red chillies(6)cumin seeds (jeera)(1 teaspoon)teaspoons coriander (dhania) seeds(2) - 2
Add the garlic pods and curry leaves to the pan and saute till the curry leaves become crisp
cloves garlic(4)sprig curry leaves(1) - 3
Keep aside to cool
- 4
Once the roasted ingredients are cooled add them to a chopper or blender along with the tamarind, roasted peanuts and salt to taste
roasted peanuts (moongphali) - deskinned(2 cups)tamarind(15 grams)salt - to taste - 5
Blend to make a coarse powder
- 6
If you over blend then the podi becomes a paste and becomes sticky with all the oils released from the peanuts
roasted peanuts (moongphali) - deskinned(2 cups) - 7
So while blending stop in between and pulse a couple of times
- 8
Transfer Peanut Chutney Podi Recipe into an airtight jar
- 9
Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe
cloves garlic(4)
About this recipe
A vegetarian Karnataka recipe with roasted peanuts (moongphali) - deskinned, dry red chillies, cloves garlic. Ready in 10 min, serves 1.
Nutrition Facts
Per serving (1 serving)
Rate this recipe
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