Peanut Garlic Podi, an Andhra special chutney powder made with roasted peanuts, red chili powder, and garlic. This is a versatile powder that can be served with many tiffin dishes.
This spicy podi is also called in different names like peanut podi, peanut chutney powder, peanut gunpowder, groundnut chutney powder, rayalaseema palli podi, Peanut Karam Podi, Palli Podi, Versusenaga podi, Pallila podi.
While peanut garlic powder is prepared and stocked in my pantry always, this spicy podi was introduced by Athamma. They make as a side dish for Rava Upma, Semiya Upma, Uggani, on toasted bread, and many more unimaginable dishes. You name it, they will pair it with it. So basically I always have this prepared and stocked.
Both Konda and Peddu love it with Uggani and Hubby Dear will have it with Rava Upma, Semiya Upma. So I find it easy to serve this, as I can avoid making Peanut Chutney.
Ingredients that go into making this Podi
Peanuts / Groundnuts: Deskin or leave the skin for the roasted peanuts you use in this podi. We always have roasted peanuts stocked through the months and years as we use peanuts in many of our dishes. While Amma removes the skin from the roasted peanuts, I mostly leave it as such.
Garlic: Enhance the taste and aroma with the garlic. So you basically remove the peel, wipe it clean and let it dry. Chop into smaller pieces for easy grinding.
Red Chili Powder: We use milled red chili powder. However, you can use freshly ground red chili powder which is coarse.
Storing this Spice Powder
Since we use fresh garlic cloves, you will have to chop it in smaller pieces, run it a couple of times, then add the roasted peanuts. Pulse it two or three times, scrape it down, then add the rest of the ingredients.
After grinding, you will have to spread this podi for at least a couple of hours for the wetness to be removed. Then store it tightly in a container.
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Step By Step Pictures for making chutney podi
Peanut Garlic Podi
- 1 cup Peanut / Groundnut, roasted
- 4 to 5 cloves Garlic
- 1.5 tsp Red Chili Powder
- 1/2 tsp Salt
- Take a kadai or a nonstick pan, heat it and roast the peanuts, tossing it around for almost 5 to 7 mins until the skin starts to peel.
- Allow to cool, and then deskin the peel and allow the peanuts to cool down.
- Peel the garlic skin and chop into smaller pieces.
- Take the garlic along with 1/4 cup of peanuts and pulse it a couple of times. Scrape it down and mix well.
- Now add 1/2 tsp red chili powder and pulse it again. Scrap it all together.
- Finally, add the remaining quantities and pulse it together.
- Make sure you are using the pulsing button and not other speed.
- The texture should be coarse powder and not a very fine powder.
- Remove from the mixer jar and spread on a plate for an hour or two for the garlic wetness to dry.