Recipe Cooked, Photographed and Written by Praveena
PrepTime:0 mins CookTime:10 mins Cuisine:Indian
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Palli Karam Podi / Peanut Chutney Powder, is a humble yet versatile condiment that packs a punch with its unique combination of spices.
Are you someone who enjoys a burst of flavour in every bite? Look no further, because Palli Karam Powder is here to add a delightful kick to your meals! This aromatic spice blend hails from the vibrant culinary traditions of South India, where it has been cherished for generations.
It is primarily made with roasted peanuts, giving it a rich and nutty base. To enhance the flavour, a careful blend of aromatic spices like red chili powder, cumin, garlic and a touch of curry leaves are added. The result is a harmonious medley of flavours that will tantalize your taste buds.
So why wait? Get ready to embark on another flavour-filled journey like no other! Remember, Palli Karam Podi is versatile and can be customized according to your preference and taste.
Table of Contents:
- How to serve, ‘Peanut Chutney Powder / Andhra style Palli Podi’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Peanut Chutney Powder (South Indian style) / Palli Karam Podi’:
- Prep Work:
- Cooking:
- Grinding:
- Tips & Storage:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
How to serve, ‘Peanut Chutney Powder / Andhra style Palli Podi’:
Rice: Mix Palli Karam Podi with hot steamed rice and a dollop of ghee or oil. Toss the rice well to evenly distribute the podi and enjoy a flavorful and spicy rice dish.
Dosa and Idli: Its a great accompaniment for dosas and idlis, traditional South Indian breakfast items.
Curries and Vegetables: Add a couple of teaspoons of this peanut podi, as a seasoning for various Indian vegetable curries.
Sandwiches and Wraps: Sprinkle it on sandwiches, wraps, or rolls to add an extra layer of flavour, spiciness.
Snacks and Appetizers: Use Peanut Chutney Powder as a seasoning for snacks like roasted nuts, popcorn, roasted chickpeas. Or can be sprinkled on crispy fried snacks like pakoras or samosas to add a spicy twist.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Spice Powder recipes collection⇒ Powder / Podi
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Andhra Recipes collection⇒ Authentic Andhra Recipes Collection / Telugu Vantalu
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Ingredients:
- Cooking Oil – 1 tablespoon
- Peanuts / Palli / Moongphali – 1 heaped cup (unsalted, not roasted)
- Dry Red Chillies – 12 (long size)
- Curry Leaves – 10
- Dry Coconut pieces – ¼ cup
- Salt – as per taste
- Turmeric Powder – ¼ teaspoon
- Whole Cumin Seeds / Jeera – 1 tablespoon (optional)
- Garlic cloves – 4 (optional)
Special Ingredients:
- Curry Leaves
- Dry Coconut pieces
Step wise pics Procedure for ‘Peanut Chutney Powder (South Indian style) / Palli Karam Podi‘:
Prep Work:
Cooking:
Grinding:
Tips & Storage:
- Adjust the salt & spice as per your taste.
- Keep stirring continuously while roasting the ingredients, so that they do not turn burn.
- If you blend for more than 1 min or so, it would turn into paste as the peanuts would release oils.
- Storage: Transfer the powder in an air tight container, and store it in a dry place (not fridge). This way, the powder stays and tastes best for 1 month.
- Later on the powder doesn’t spoil but the spice level reduces very much.
Result:
- In this, Peanut Karam Podi, the aroma of the roasted peanuts is all that you can smell at first. But when you taste the podi, the spice of red chillies and flavour from curry leaves are also quite evident.
- For its nutty taste and flavour, the peanut powder is generally liked by kids and adults as well.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Peanut Chutney Powder / Palli Karam Podi (Andhra style)
Equipment
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 1 tablespoon Cooking Oil
- 1 cup Peanuts / Palli / Moongphali (unsalted, not roasted)
- 12 count Dry Red Chillies (long size)
- 10 count Curry Leaves
- ¼ cup Dry Coconut pieces
- as per taste Salt
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Whole Cumin Seeds / Jeera (optional)
- 4 count Garlic cloves (optional)
Instructions
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
Prep Work:
- Gather all the ingredients at one place.All the ingredients, accessories should be totally dry.
Cooking:
- Put a frying pan on stove top under low flame, add the oil and peanuts.
- Keep stirring continuously, and fry the peanuts for 3 mins.
- Then, add the curry leaves, dry red chillies, jeera (optional), garlic cloves (optional).
- Fry everything by stirring continuously, until the peanuts turn dark in colour.They even pop up. Then switch the flame off.
Grinding:
- Transfer all the roasted ingredients into a spice grinder. Let everything cool down completely. Add the dry coconut pieces and required salt.
- Grind everything coarsely into powder (do not blend into paste). Transfer the palli podi into an air tight container. Done!
Notes
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