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.
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Peanut garlic podi recipe
Equipments (Amazon Affiliate links)
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:
- 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)
Mix well before transfering to the serving bowl. Keeps good for 10 – 15 days in fridge.
For how long we can store tis podi?
Hi Indhu, Use within a day or 2 days in fridge.