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  • Writer's pictureShalini Vemuri

Peanut Podi

A protein rich spice mix from South India, that can jazz up any curry or rice dish in a jiffy. Served along with hot rice and a spoonful of fresh Ghee to make a simple yet lip smacking meal!

Peanut Podi, needless to mention is made of peanuts and Podi in Telugu means "powder". This recipe is from the state of Andhra Pradesh, South India. It's a simple yet versatile spice powder that can be added to steamed vegetables, or can be mixed with some rice and vegetables for an interesting rice dish. It can also be served alongside South Indian breakfast dishes like Idli, Dosa etc. However, the traditional way of serving is to mix Peanut Podi with hot rice and ghee.

The dish offers a galore of health benefits like blood sugar control, weight loss, promote heart health, prevent gallstones to name a few.

This is how you make this dish. Roasted peanuts + Dry Red Chilis + Cumin + Clove of Garlic + Salt to taste. That's it! NO OIL.

All you need is a blender. Peanut releases oil when you grind it a lot. So, just make sure to pulse the ingredients in the blender till you achieve a coarse powdery consistency as indicated in the picture or it will result in a peanut paste. That doesn't sound all that bad after all..but it's not what we want right now and it can wait for another day and be served as a dip :)

The recipe below is what works for me. But, once you have tried this feel free to change the proportions to suit your palate.


Serves 4 Total time 10 min


1 cup Peanuts Roasted

1 tsp Cumin

1 clove Garlic

2 Red Chillis

Salt to taste


1. Heat a sauté pan and dry roast the peanuts until slightly brown and dry red chilis. No need to add oil.

2. You can leave the peanut skin on. Don't bother removing , as it enhances the taste.

3. Turn off the flame. Add in the cumin and toss for a bit.

4. Add the roasted ingredients to a blender.

5. Sprinkle some salt ad toss in a clove of raw garlic.

6. Pulse a couple of times till you get a coarse powdery consistency.


Serve with hot rice and ghee. Store it in an air tight jar and add to South Indian curries and rice dishes.

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