I love how versatile peanuts are, how they add oodles of flavour to all sorts of dishes – everything from Palli Chutney and Gutti Vankaya Koora to Thai salads and fried rice. Today, I’m going to share with you all the recipe for Peanut Chutney Powder, another flavourful preparation using them.
What is Peanut Chutney Powder?
It is a fragrant powder in which peanuts are the main ingredient.
Mixed with some sesame oil, this podi makes for a lovely accompaniment to idlis and dosas. It also tastes great when sprinkled onto poriyal or sundal, or in wraps. It can also be eaten with hot steamed rice, with a dollop of ghee added in. You can also sprinkle a dash of this podi while giving leftover idlis or rice a makeover – making idli upma or tomato rice, for instance.
A closer look at the ingredients used
The star ingredient of this podi is peanuts, which possess several health benefits. Peanuts are full of healthy fats and high-quality protein, along with being rich in folate, phosphorus, biotin, magnesium and Vitamin E.
Sesame seeds go into the podi too, which are a good source of B Vitamins, fibre and protein. The urad dal used therein is also rich in iron, potassium, folic acid, magnesium and calcium.
The peanuts, sesame seeds and urad dal together give this Verkadalai Podi a lovely, nutty flavour. The heat from two types of dry red chillies, the bit of tamarind and the little jaggery that go into it elevate the taste of the podi by several notches.
This is a completely vegetarian and vegan preparation, suitable for those on a plant-based diet. For a gluten-free version, just skip the asafoetida used in the recipe. This is because most brands of asafoetida available in India contain wheat flour to a greater or smaller extent, and are best avoided when one is following a gluten-free diet. However, if you do find 100% gluten-free asafoetida, you could definitely go ahead and use it.
Verkadalai Podi recipe for #SuperNutsAndSeeds
This Monday, Swati of Food Trails suggested that the members of the Foodie Monday Blog Hop group share recipes made using various nuts and seeds. I chose to prepare this Verkadalai Podi for the #SuperNutsAndSeeds theme.
Btw, Swati is an excellent blogger with exceptional photography skills. Her blog includes several traditional recipes from Uttar Pradesh, where she hails from, as well as many baked goodies, healthy snacks and delicious sabzis. The Matar Ka Nimona and Aloo Matar Ki Teheri from her blog have been on my to-do list for long now. I recently fell in love with her Basil Lemon Dressing too, and am now eager to try it out. You should definitely check out Swati’s blog, if you haven’t already!
How to make Verkadalai Podi or Peanut Chutney Powder
Here is how I make the podi.
- 2 tablespoons urad dal
- 2 tablespoons brown sesame seeds
- 4-5 Salem Gundu dry red chillies
- 4-5 Bydagi dry red chillies
- 1 cup peanuts
- A small piece of tamarind
- 1/2 tablespoon salt
- 1-1/2 tablespoon jaggery powder or to taste
- 1/2 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- Heat a heavy-bottomed pan, and add in the urad dal. Dry roast on medium flame for 1-2 minutes or till the urad dal starts turning brown.
- Now, add the peanuts to the pan, along with the sesame seeds and dry red chillies. Dry roast on medium flame for 4-5 minutes or until the peanuts turn crisp. By this time, the urad dal and sesame seeds will turn nicely brown. Make sure the flame is on medium, and that you stir the ingredients constantly to ensure there is no burning. Add the tamarind at the very end, when the other ingredients are almost done roasting. It will turn crisp in about a minute. Switch off gas at this stage.
- Transfer the roasted ingredients to a plate when done. Allow them to cool down fully.
- When the roasted ingredients have completely cooled down, transfer them to a mixer jar. Add in the salt, turmeric powder and jaggery powder. Pulse for a couple of seconds, then stop and mix up the ingredients. Pulse again for a couple of seconds, then stop and mix. Repeat these steps till you get almost fine, just slightly coarse powder, and all the ingredients are well combined together. Your Peanut Chutney Powder is ready.
- Let the Peanut Chutney Powdercool down fully before transferring it to a clean, dry, air-tight bottle.
Tips & Tricks
- Make sure all the seeds and impurities, if any, are removed from the tamarind before using it in making the podi.
- Adjust the quantity of dry red chillies as per personal taste preferences. I have used a mix of the not-so-spicy Bydagi dry red chillies and the hot Salem Gundu dry red chillies, here.
- I have used brown sesame seeds here. You may use white or black sesame instead, too.
- Adjust the quantity of salt, jaggery and tamarind as per personal taste preferences.
- Make sure none of the ingredients burn while dry roasting, as this might alter the taste of the podi.
- You may dry roast the ingredients one by one, but I prefer to do it as stated above. Make sure you follow the order of roasting as specified above, roast in a heavy-bottomed pan on medium flame, and stir constantly, to avoid burning. This will also ensure that all ingredients come in touch evenly with the heat of the pan, and get roasted evenly.
- Proceed to grind the podi only after all the roasted ingredients have fully cooled down.
- There is no need to remove the skins from the peanuts.
- Once all the roasted ingredients have cooled down, don’t try to grind the podi at one go. This will cause the peanuts to release oil, which will result in a lumpy podi. Instead, follow the pulse-stop-mix-repeat cycle, as mentioned above.
- A bit of dry coconut powder can be roasted and added in to the podi, too. Here, I haven’t.
- I prefer keeping the podi almost fine, just ever so slightly coarse. You can make it as fine or as coarse as you prefer.
Did you like this recipe? Do tell me, in your comments!