Peanut Karam podi | Palli Karam podi

Peanut Karam podi | Palli Karam podi


Peanut Karam podi , Palli Karam podi, groundnut podi , andhra style peanut powder, palli chutney powder, peanut chutney podi, palli podi chutney, Pottukadalai verkadalai podi, Chutney dal podi, paruppu podi with peanut, peanut idli podi, chutney dal podi recipe, no-cook paruppu podi, instant rice mix fried gram powder, poondu podi, pottukadalai poondu podi, chutney dal podi, Andhra karam podi, garlic podi, hotel-style groundnut karam podi, paruppu podi Andhra style, pappula podi, putnala podi, fried gram podi, podi variety with step by step pictures and video recipe. Check out the Palli Karam podi. If you like the video pls SUBSCRIBE to my channel.

Peanut Karam podi , Palli Karam podi, groundnut podi flavorful instant podi variety with peanut, pottukadalai / roasted chana dal. No-cook podi is super easy to make and stays good for weeks. 

WHAT IS A Special about Andhra-style peanut powder,?

Podi is a South Indian condiment. Without cooking, Andhra paruppu podi with peanuts can be made within a few minutes. It tastes best when mixed with rice with a dollop of ghee or a few drops of sesame oil. you can also serve it as chutney powder with sesame oil for idli | dosai tiffin variety, poha

https://www.youtube.com/watch?v=videoseries

Shelf life of palli chutney powder

Always store podi in an airtight container with a lid. You can store the podi at room temperature or in the fridge. Podi stays good for two weeks. Always use a dry and clean spoon for a longer shelf life

Will the podi taste spicy?

I have used Kashmiri chilli powder so the podi color looks orangish but it is not spicy. If you prefer spicy podi adjust the chilli powder according to your taste

Why whole garlic for putnala garlic podi?

I trimmed the cap of garlic but used whole garlic with my skin. It saves time and makes the podi flavorful.  Based on our family’s taste adjust the number of garlic. if you grind garlic with skin the peanut won’t turn oily

Should I roast the ingredients?

Roasting pottukadalai is optional. In our home, we like garlic flavor so I have prepared podi without roasting. According to your taste, you can roast and prepare podi

Which peanut to use?

always use roasted peanuts. if you have unroasted peanuts, roast then make podi. the peanut I used is unsalted. if you are using salted peanuts, adjust the salt accordingly.

Use a Small mixie jar for the podi?

For this quantity, I would recommend a small mixie jar for perfect podi texture. 

https://www.youtube.com/watch?v=videoseries

pulse the podi

I would recommend pulsing the podi for the perfect grainy texture. Mix well in between. never grind as podi might turn oily

Variation for ground karam podi

You can add a little pepper and cumin seeds for additional flavor. If you have dried curry leaves you can add additional flavor

Thogayal varieties in TMF

Podi recipe collection 

Pathiya samayal recipes

Ingredients

2 tablespoon pottukadalai | roasted gram dal

1 tablespoon + 1 teaspoon Kashmiri red chilli powder

1 teaspoon salt heaped adjust according to your taste

tamarind

5 whole garlic

asafoetida

3/4 cup roasted peanuts, unsalted

1/4 cup dry coconut, unsweetened

How to make peanut karam podi podi with step-by-step pictures

  • Firstly add peanut, tamarind, Kashmiri red chili powder, salt, garlic, hing, and coconut to a small mixie jar

 

  • furthermore, add roasted gram; pulse till you get the desired powder consistency mix well in between

  • transfer to a plate and spread
  • After the podi is cool transfer it to an airtight container

peanut karam podi

palli karam podi

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Ingredients

  • 2 tablespoon pottukadalai | roasted gram dal
  • 1 tablespoon + 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon salt heaped adjust according to your taste
  • tamarind
  • 5 whole garlic
  • asafoetida
  • 3/4 cup roasted peanuts unsalted
  • 1/4 cup dry coconut unsweetened

Instructions

  • Firstly add peanut, tamarind, Kashmiri red chili powder, salt, garlic, hing, and coconut to a small mixie jar

  • pulse thrice

  • furthermore, add roasted gram; pulse till you get the desired powder consistency mix well in between

  • transfer to a plate and spread

  • After the podi is cool transfer it to an airtight container

Video

 



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