Peanut Podi / Verkadalai Podi (Peanut Chutney Powder)

Peanut Podi / Verkadalai Podi ( peanut chutney powder)

A simple and easy Peanut chutney podi / Verkadalai podi which is served with dosa, idli or even with steamed rice. Today I'm sharing my version of preparing peanut podi..... In this recipe the ingredients are dry roasted on medium flame one after another in  gas stove...but I have roasted it in Airfrier.(as in Airfrier everything gets roasted evenly)

Ingredients:
Peanuts - 1 cup
Coriander / dhania seeds - 2 tsp
Cumin / jeera - 1 tsp
Channa dal - 1 tablespoon (optimal)
Red chilli - 8-9 number
Asafatedia - 1/4 tsp
Salt to taste

Method:
# Take peanuts and put it in Airfrier basket and fry @ 170'c for 10 min.

# Allow it to cool and remove the skin from peanuts.

# Add channa dal and fry for just 3 min in Airfrier @ 170'c. Add cumin seeds, coriander seeds, red chillies and fry @ same temperature for another 2-3 minutes.

# Remove from Airfrier and allow it to cool.

# In a mixer jar add all roasted ingredients with salt and asafatedia (without peanuts) and make a coarse powder....now add roasted peanuts and make a coarse powder.

Store this in an airtight container for a month or can refrigerate for 2-3 months.

Please do try and provide your comments.

Thank you!

Idli Podi / Milagai Podi

Idli Podi / Milagai Podi

Idli Podi / Milagai Podi is an authentic recipe of South India. This podi is available in everyone's kitchen...which is served with sambar and chutney for idli and dosa. Idli Podi is also called as Gun Powder / Chutney Podi / Chutney powder.This will be grainy in texture not very fine, can be stored in an airtight container for more than 6 months. 

Ingredients:
Urud dal / Black gram dal - 1 cup
Channa dal / Bengal gram dal - 1/2 cup
Red chillies - 25-30 nos
Gingerly oil - 1 tsp
Asafatedia / Hing - 1.5 tsp
Salt to taste

Method:
# Heat a pan, add oil, fry red chillies on medium flame. (it will take 3-4 minutes to get roasted) once done transfer the roasted chilli's to a plate.

# In the same pan add urud dal and channa dal and roast it until it turns, light brown in colour.

# Once it is half roasted add hing or asafatedia.

# Once roasted well add salt and switch off the stove.

# Allow it to cool.

# In a mixer jar add the red chillies and powder it. ( it will be course powder)

# Add roasted dal and make a powder.

#Mix coarsely powdered dal and red chillies together in the mixie and blend it...so that every thing is mixed well.

# It will be grainy in texture not like a fine powder.
Store it in an airtight container.
Please do try and provide your comments.
Thank you!