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🇮🇳
Instructions
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)
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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
You might also like · Karnataka
Karnataka Style Bassaru Recipe - Dill flavored Coconut Rasam
⏱️ 55 min
Nuchinunde / Nucchina Unde Recipe -Karnataka Style Dal Steamed Pakora
⏱️ 185 min
Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)
⏱️ 30 min
Mysore Bonda Recipe (Healthy Pan Fried Recipe)
⏱️ 50 min
Karnataka Style Ranjaka Recipe (Red Chili Chutney Recipe)
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