After all the Diwali excitement is over, I have comeback with a simple yet useful post Groundnut Idli Podi Recipe. This Verkadalai Podi Recipe is really protein rich and goes very well with idli / dosa and taste good even with plain rice with a dollop of ghee. Already I have shared the basic versions like Idli Milgai Podi / Garlic Podi and this another one added to the list. Some will be reluctant about grinding the peanuts and have doubt whether it turns like paste, don’t worry I have shared some tips below how to troubleshoot it. If preparing some poriyal / stir fry veggies, just add a tsp of this podi at last instead of coconut, it tastes divine.
If interested check out my other Breakfast Sidedish recipes
1. Don’t skip garlic as it lends more flavour. Also fry till crispy, else it becomes like paste when grinding.
2. For extra aroma, 2 tsp of jeera / flax seeds / sesame seeds can be used.
3. I used raw peanuts, so roasted it. If you have roasted peanuts in hand, then straightaway use it.
4. Also don’t burn the peanuts while frying, as it changes the whole taste and tastes bitter.
5. Adjust chilli as per spice level required for this peanut idli podi recipe.
6. Use Kashmiri chilli / Byadgi chilli for bright colour. Regular chilli can also be used.
7. Always cool the peanuts completely and then go for grinding, else it turns like paste.
8. First grind all the other ingredients and then grind the peanuts .
9. Grind the peanuts in 1 stretch and don’t grind it to smooth powder, as it releases oil.
10. If podi turns oily by chance, add little fried gram and grind it again, the oil will be absorbed.
11. If the podi turns into paste, dry roast it again for few seconds, cool and grind it once.
12. If preferred dry kopra coconut can be used for this Verkadalai Podi Recipe.
13. Addition of tamarind and jaggery, gives mild sweetness and enhances the taste of the podi.
14. Shelf life of this podi is 1 month when stored in clean and hygienic condition.