Andhra Style Peanut Chutney Powder, also called Palli Podi is a wonderful blend of tastes and textures. It is a flavored powder that is paired with idli or dosa and rice, and has peanuts or groundnuts as the main ingredient. This dry chutney can be prepared and stored for many months, and used whenever there is a quick need of chutney but no time to make one.
Peanuts are great sources of protein and minerals. They can be consumed just as they are or in different dry dishes and gravies.
Raw Mango and Coriander Chutney and South Indian style Coconut Chutney are the other wet chutneys that go well with any South Indian breakfast dish. Here is how to make Andhra Style Peanut Chutney Powder.
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Andhra Style Peanut Chutney Powder
- Peanuts - 2 cups
- Sesame seeds - 2 tsp
- Coriander seeds - 2 tbsp
- Heeng - ½ tsp
- Cumin seeds - 1 tsp
- Dry red chilies - 10-12
- Tamarind - Small lemon sized ball (Seedless)
- Garlic - 6-8 cloves
- Salt to taste
- Oil - 2 tsp
- Dry roast the peanuts until slightly browned.
- Remove from heat and let them cool.
- Remove the pink shell from the peanuts and keep aside.
- Dry roast sesame seeds, coriander seeds and cumin seeds until slightly fragrant and browned.
- Remove and keep aside.
- Heat oil in same pan and fry the dry red chilies and garlic.
- Add all the ingredients in a blender and blend to make a slightly coarse powder.
- Store the powder in an airtight container for up to 2 months in refrigerator.
- Serve along with Ghee Rice or sprinkle on top of vegetables.