🌶️ Versatile Peanut Podi

If you’ve been in Bangalore long enough, like me, you slowly develop a deep love for podi idli and podi dosa. Gone are the days when idli-sambar-chutney was the only familiar breakfast. After living in Bangalore for over 16 years now, sambar has almost become an occasional guest in our kitchen. These days, it’s usually idli with peanut podi, podi dosa, or idli with chutney that rule our mornings.

Over the years, I’ve experimented with many versions of podi — from drumstick leaves podi and curry leaves podi to even bitter gourd podi. I’ll be sharing those recipes soon on my website — stay tuned!

But today, I’m sharing my all-time favorite â€” this Peanut Podi. It’s simple, delicious, and super versatile. You can enjoy it with idli, dosa, mix it with rice and ghee, or even sprinkle it over snacks or salads for an extra crunch of flavor.

👉 One more tip: Some people prefer it as a fine powder, while others like it coarser, almost like sooji-sized grains. You can adjust the grind to your preference!

đź“ť Ingredients:

  • Peanuts – 1 cup
  • Whole red chilies – 8 to 10 (adjust to taste)
  • Garlic cloves – 3 to 4 (with skin)
  • Cumin seeds – 1 tsp
  • Whole coriander seeds – 1 tsp
  • Curry leaves – 10 to 12
  • Salt – to taste
  • Oil – ½ tsp (optional)
  • Roasted chana dal / kadle / namkeen boondi – 2 tbsp
  • Desiccated coconut – 1 tbsp

🍳 Method:

  1. Dry roast the peanuts on a low flame until golden and aromatic. The peanuts will start to crackle and the skin will begin to separate. Set aside to cool.
  2. In the same pan, dry roast the red chilies, cumin seeds, coriander seeds, curry leaves, and garlic (with skin) one by one.
    • If you’re using namkeen boondi, just add it during the grinding step — no need to roast it.
  3. (For an oil-free version, skip the oil and dry roast everything.)
  4. Once everything has completely cooled, combine and grind all the ingredients to your preferred texture — smooth or coarse.
  5. Store in an airtight container.
    • For longer shelf life, keep it refrigerated — it stays fresh for up to a month.
    • Note: Refrigeration might slightly change the taste, but it still remains delicious and totally usable.

đź’¬ Tried this recipe? I’d love to hear how it turned out in your kitchen! Got your own twist on podi? Share it — let’s keep the flavor train going!