• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » By Category » Chutneys & Condiments

    Published: Mar 16, 2014 · Modified: Aug 23, 2020 by Usha Rao

    Peanuts Powder

    For this weeks cooking from cookbooks challenge, I have an easy breezy flavorful podi/powder from Chandra Padmanabhan's Dakshin, Vegetarian Cuisine from South India. With all the cooking I am doing for the upcoming mega blogging marathon next month, I did not want to cook anything elaborate for this event. I chose a quick and easy recipe.

    Pallila Podi, Peanuts Podi, Cooking from Cookbooks Challenge, Dakshin

    Dry roasted peanuts and sesame seeds, along with oil roasted red chilies are ground to a powder to make this flavorful condiment that goes well with rice and, also with dosas and idlies. I made half the recipe as Mr.U is not a big fan of podies and I have to finish it all by myself.

    Pallila Podi, Peanuts Podi, Cooking from Cookbooks Challenge, Dakshin

    Source: Chandra Padmanabhan's Dakshin
    Preparation Time: 10 - 15 minutes (excludes cooling time)
    Yields: about 2 cups of powder

    Ingredients:

    • ¼ cup Sesame Seeds
    • 1 cup Peanuts
    • 1 tsp. Oil
    • 9 - 12 Dry Red Chilies (I used 9 and felt I could have added more. Adjust to taste)
    • ½ tsp. Asafoetida ~ Hing
    • 1 - ¼ tsp. Salt (adjust to taste)

    Preparation:

    • Dry roast sesame seeds in a heavy bottom pan for about 5 minutes and keep aside. I have roasted sesame seeds so did not have to do this step. I usually roast the sesame seeds and store them, which is quite handy. Whenever I need to cook with the seeds, all I need to do is grind them to a powder.
    • Dry roast the peanuts for about 5 minutes are until the peanuts are roasted and keep aside. Once the peanuts are slightly cool, rub and partially remove the skin of the peanuts. I usually roast and then store the peanuts. But roasted peanuts always vanish in matter of days, as we end up eating it as a snack and had to roast the peanuts when making this podi.
    • In the same pan take oil, roast the chilies and asafoetida for 2-3 minutes until chilies change color. Cool the chilies.
    • In a spice grinder or in a food processor grind chilies, sesame seeds and salt. Then add peanuts and coarsely grind. I used a spice grinder and had to grind all the ingredients in 3 batches. I first ground sesame seeds, chilies and salt. Add some peanuts and coarsely ground the peanuts. Transferred it to a bowl and coarsely ground rest of the peanuts. After grinding all the peanuts, I mixed all the powders together.
    • Store in an airtight container and serve with steaming rice and dollop of ghee or with dosa & idli.
    • This powder is meant to be nutty & crunchy, hence peanuts need to be coarsely ground. However, I ended up grinding not as coarse I wanted it to be.

    More Chutneys & Condiments

    • Bowl of tomato onion chutney on a metal plate.
      Tomato Onion Pachadi
    • Jar of nilliva tomato pachadi.
      Tomato Pickle
    • Bowl of vankaya pachadi.
      Vankaya Pachadi ~ Brinjal Chutney
    • A Jar of coconut garlic powder.
      Coconut Garlic Powder ~ Kobbari Karam Recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandhya says

      March 19, 2014 at 9:29 am

      Such beautiful pics... Usha. thank you for visiting by.
      Browsing thro the categories, I have just realised I have lots to read...

      Sandhya
      Sandhya's Kitchen

      Reply
    2. MySpicyKitchen says

      March 18, 2014 at 1:38 pm

      Thanks Valli & Nalini. Clicking glassware is always a challenge for me. Learning to click glass without the reflections on it

      Reply
    3. Arthy Shama says

      March 18, 2014 at 1:16 pm

      Peanut powder looks delecious, would have enjoyed the combo with hot, steaming idly 🙂

      Reply
    4. Nalini says

      March 18, 2014 at 11:12 am

      Perfectly made peanut podi,loved the glass a lot.Awesome click..

      Reply
    5. Priya says

      March 17, 2014 at 5:25 pm

      Peanut podi is one of my weakness, i love simply with rice topped with ghee..

      Reply
    6. Srivalli says

      March 17, 2014 at 12:31 pm

      Usha, I love your bowl and the podi..such a useful one!..very nice..I love this with ghee for dosa..:)

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen