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Home » RECENT POSTS » Peanut garlic podi recipe, Verkadalai poondu podi

Peanut garlic podi recipe, Verkadalai poondu podi

September 28, 2018 by Raks Anand 2 Comments / Jump to Recipe

Peanut garlic podi recipe, side dish for idli, dosa. Quick, easy and flavourful peanut garlic podi with just few simple ingredients.

When my periyamma (Mom’s sis) was here last year, she asked me if I knew we could make peanut poondu podi as we do poondu milagai podi for idli dosa. Never knew that variation and wanted to try sometime. Was thinking last week about it and was asking my mom how she makes it. I thought she would know assuming it was my paati’s recipe. But my mom told she never have made it before.

But she spoke to my periyamma and asked about it, and told me how. I thought it is worth a post as I know many of you might love peanut.

24-mantra-singapore

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Peanut garlic podi recipe

Peanut garlic podi recipe, side dish for idli, dosa. Quick, easy and flavourful peanut garlic podi with just few simple ingredients.
Course Side Dish
Cuisine Indian
Prep Time 12 minutes
Cook Time 10 minutes

Equipments (Amazon Affiliate links)

  • mixie or food processor
Cup measurements

Ingredients

  • Peanut – 3 tbsp roasted
  • Garlic – 15 cloves
  • Red chilli – 8
  • Coconut – 2 tbsp grated
  • Asafoetida – 1/8 tsp
  • Oil – 2 tsp
  • Salt – as needed

Instructions

  • Heat a kadai with oil, roast red chilli, peanuts in medium flame until chillies turn crisp.
  • Add asafoetida, grated coconut and roast until golden in colour.
  • Cool down and grind the roasted ingredients with salt coarsely.
  • Add garlic flakes (with skin) and just give one or two seconds of runs. (Use pulse option)

Notes

  • According to the spice of your chilli, add more as needed. Mine is medium spicy. So can add 10 -12 chillies.
  • Can skip coconut.
  • Make sure not to grind smooth.

Peanut garlic podi recipe step by step method:

  1. Heat a kadai with oil, roast red chilli, peanuts in medium flame until chillies turn crisp. peanut-podi-1
  2. Add asafoetida, grated coconut and roast until golden in colour. peanut-podi-2
  3. Cool down and grind the roasted ingredients with salt coarsely. peanut-podi-3
  4. Add garlic flakes (with skin) and just give one or two seconds of runs. (Use pulse option) peanut-podi-4

Mix well before transfering to the serving bowl. Keeps good for 10 – 15 days in fridge.

peanut-garlic-podi

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Filed Under: RECENT POSTS, SIDE DISH FOR IDLI / DOSA

Previous Post: « Sweet ragi adai recipe, ragi sweet rotti
Next Post: Brinjal thogayal recipe, kathirikai thogayal »

Reader Interactions

Comments

  1. Indhu

    February 26, 2019 at 3:30 am

    For how long we can store tis podi?

    Reply
    • Raks Anand

      February 26, 2019 at 4:43 pm

      Hi Indhu, Use within a day or 2 days in fridge.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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