Peanut Chutney Powder Recipe with Step by Step pictures
The kids prefer to have their tiffin , be it idli, dosa, chapathi, with podi[Lentil spice mix]. Even when there is sambar / chutney or kurma, they always ask for Podi, especially, Lil Dude.
So naturally, I try to make Podi with most of the ingredients possible. This will give them a variety of tastes than getting used to same Podi. I make fresh batches almost every fortnight.
This time, I decided to make podi with peanuts. It is the start ingredient that I have chosen for this week and I needed recipes with it. Not just any recipe, but dishes that will be sure to get appreciation and those that will be savored.
Needless to say, this batch got over within a week and now I have to make another podi. In the mean time, I am encouraging them to get accustomed to other side dishes as well.
This peanut chutney podi is very flavorful and you can play around with the quantity of the ingredients to suit your taste.
Step by step method to make Peanut Chutney Powder Recipe
Roast the peanuts till crisp and let it cool on a plate. Similarly roast fried channa dal till the color changes a bit. Let it also cool.
Roast sesame seeds till it pops and transfer it to the plate to cool. Heat a teaspoon of oil and roast tamarind and red chili. Once the tamarind turns crisp , transfer into the plate to cool.
Once all the ingredients have cooled down,take it in a mixie jar, add salt and grind to a semi coarse/ fine powder. Let it cool down. Store in an air tight container and use as needed.
Goes well with South Indian Breakfasts like Idli , Dosa, Adai etc.
A protein rich lentil spice mix that goes well with South Indian Breakfast dishes.
- 1 cup raw peanuts
- 1/2 cup Roasted channa dal
- 1/4 cup Sesame seeds
- 1" piece Tamarind
- 4 numbers Red chili
- To Taste Salt
Roast the peanuts till crunchy and let it cool in a plate
Similarly roast roasted chana dal and let it cool on the plate
Roast sesame seeds till they pops and transfer onto a plate to cool
Add a teaspoon of oil and roast tamarind and red chili. Once the tamarind gets crisp, cool on a plate.
Once all the ingredients have cooled down, transfer them to a mixie jar, add salt and powder coarsely / to a fine powder
Once done, let it cool for a while before storing in air tight containers.