Verkadalai Podi is a quick, flavor-packed South Indian dry chutney powder made with roasted peanuts, sesame seeds, red chillies, and a hint of asafetida. Dry roast the peanuts until hot to the touch, then roast sesame seeds until they crackle, and briefly fry the asafetida with red chillies for a few seconds. Once everything cools, grind together with salt to a coarse aromatic powder—perfect to sprinkle over rice with ghee or serve with idli and dosa.
This Podi (powder) is made with peanut and white til seeds. This can be mixed with hot rice and make Peanut Rice. This will also be taken along with idli and dosa.
Peanut (Verkadalai) Rice
Difficulty: EasyThis peanut (verkadalai) rice is made with peanut podi and garnished with curry leaves.
Verkadalai Podi Recipe
Peanut Podi
This Podi (powder) is made with peanut and white til seeds. This can be mixed with hot rice and make Pea Nut Rice.
10
servings5
minutes5
minutesIngredients
Peanut (Verkadalai) – 1 cup
White Til seeds – 1/4 cup
Red Chillies – 6 to 7
Asafoetida – A small piece
Salt – 3/4 teaspoon or as per taste
Directions
- In a kadai add the peanuts (you can use it with the skin or without – I used it with the pink skin) and dry fry till it is hot to touch. Remove it.
- Then add the til seeds and dry fry till it starts crackling. Remove it.
- In the same kadai add the asafetida and red chillies and fry just for few seconds and remove it.
- Cool it and put everything together with salt and grind it to a coarse powder.
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