Groundnut Chutney Powder is created using the choicest groundnuts and fresh tamarind along with a secret mix of spices. The nutty flavour of this chutney powder will instantly remind your taste buds of Mendhi and Jalfrezi. Groundnut Chutney Powder is a flavoured groundnut powder which has a mild sweet taste. It is used as an ingredient in South-Indian style chutneys and spicy snacks. They are also used in various dishes and rice preparations.
peanut chutney powder recipe | shenga chutney pudi | groundnut chutney powder
easy peanut chutney powder recipe | shenga chutney pudi | groundnut chutney powder
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
- ▢1 cup peanut / groundnut / shenga
- ▢1 tsp oil
- ▢3 clove garlic
- ▢1 tsp cumin / jeera
- ▢small piece tamarind / imli
- ▢few curry leaves
- ▢1 tsp kashmiri red chilli powder
- ▢½ tsp jaggery / gud / bella
- ▢¾ tsp salt
- Dry roast 1 cup of peanuts in the beginning over a medium flame.
- Roast the peanuts until they become crispy and begin to separate from their skin.
- After completely cooling, add the peanuts to the blender.
- Heat 1 teaspoon of oil in the same tawa while roasting 3 garlic cloves.
- Roast the garlic until golden spots start to form.
- add a small piece of tamarind, a few curry leaves, and 1 teaspoon of cumin.
- Roast the curry leaves until they are crispy.
- Into the same blender, add the roasted spices.
- include 1 tsp of chili powder, 1/2 tsp of jaggery, and 3/4 tsp of salt.
- To create a coarse powder, pulse and combine. Continuous blending will cause the peanuts to release oil and transform into paste.
- Last but not least, keep shenga chutney powder (also known as peanut chutney powder) in an airtight container and serve with jolada rotti.
Health benefits of Peanuts?
- a top-notch source of plant-based protein.
- Provide Heart-Healthy Monounsaturated Fats
- Excellent Biotin Source
- Antioxidant Source
- being healthy in terms of weight
Peanut Chutney Powder Ingredients
Peanut/groundnut/shenga/kadlekai: use roasted peanuts. Roasting peanuts on low medium flame is very important to get the best flavor.
Red chili powder: adjust as per your spice level or you can also dry roast red dry chillies and use.
Garlic cloves: 3-4 garlic cloves or two full bulbs if it is Indian garlic.
Curry leaves: I use 1 stalk, you can increase if you like.
Jaggery: it’s optional, but gives a nice flavor.
Tamarind: add a little.
How to Make Peanut Chutney Powder
Firstly, heat a pan or kadai and dry roast peanuts on low flame until they get roasted well, and brown spots appear.
In the same Kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
Add all the ingredients mentioned in the ingredients section into a mixer jar.
Then dry grind it using pulse mode and make it a medium-coarse powder. (*SEE VIDEO FOR REFERENCE).
Transfer it back to the plate, and mix it well. Yields 1 cup of peanut garlic chutney powder. Store it in an air-tight container. Serve it with roti or chapati.
Tips to make Shenga Chutney Pudi
- The process can be sped up by using pre-roasted peanuts from the shop. I roasted the peanuts on the gas top on a Kadai, but you can simply microwave them for two to three minutes to roast them.
- This shenga chutney pudi’s crimson hue is primarily due to the chili powder that was utilized. You may also use Kashmiri red chili powder to achieve this color, however I acquired this red chili powder from my hometown (made with Byadgi red chilies and Guntur chilies).
- When kept at room temperature in an airtight container, this chutney pudi keeps well for 15 to 20 days.
- If you are making a lot of it, you may store it in the fridge for up to two months in a ziplock bag, then take out tiny bits and consume them as needed.
- Only dry ground the peanuts once they have totally cooled down; else, oil may leak out.
- Curry leaves can be dry-roasted in the microwave for 90 to 120 seconds, checking every few seconds.
- You can prepare spicy chutney powder without adding jaggery because it is an optional ingredient.
- For a healthier variant, you can instead omit the same quantity of peanuts from the components and substitute 2 teaspoons of roasted sesame seeds, flax seeds, or dry coconut.
- Since peanuts are so nutritious, don’t remove the skin.
- For the preparation of this groundnut chutney powder, some people also add whole dried red chillies. However, since I can easily find chili powder at home throughout the year, I choose to use that instead.
Verkadalai Podi | Palli Podi | Peanut Chutney Powder
Verkadalai Podi is an incredibly easy side dish to prepare ahead of time and pairs beautifully with steaming idlis or crispy dosa. It is referred to as Palli Podi or Palli Karam Podi pretty frequently in Andhra. This roasted peanut chutney powder can be produced in a flash with just a few basic ingredients that are found in every Indian kitchen. It only takes five minutes to create this chutney podi if you have roasted peanuts. Even so, making this from scratch only only around 20 minutes, and it can be kept in storage for up to two weeks. It has a good flavor and may be used to season any vegetable stir-fry.
Palli Podi – Verkadalai Podi
A variety of substances can be used to create chutney powders, also referred to as gun powders outside of India. In general, urad dal and chana dal are utilized as lentils. I add sesame seeds to the traditional idli podi dish as well. In addition to this, coriander and cumin seeds are also employed as flavoring components. The basic recipes for idli-dosa chutney powder come in a wide variety of variations, including those that include curry leaves, garlic cloves, flax seeds, and melon seeds.
Roasted peanuts serve as the major component of this recipe for Verusenaga Karam Podi in the Andhra style. This meal pairs well as a side dish with practically all south Indian breakfast preparations since it contains roasted red chilies, garlic cloves, and cumin seeds.
Tips & Important Notes To Make Perfect Peanut Chutney Powder
Verkadalai Podi is a very simple recipe that is beginner-friendly and can be made by anyone in less than few minutes. Here are some of the tips and notes to make it perfectly every single time.
- Making this chutney powder requires roasting the peanuts, which is an essential step. If you have access to roasted peanuts, it completely eliminates the work. But other from that, roast the peanuts patiently until they start to burst. Stir them regularly until they are uniformly roasted from all sides to achieve the ideal color.
- Wait until all the roasted ingredients are at room temperature; otherwise, it’s possible that grinding the peanuts will cause them to release oils.
- Pulse the roasted peanuts until they are finely ground after grinding all the other ingredients to a smooth consistency. This will improve the texture of the chutney powder.
A few variations that could be tried with the same base recipe of verkadalai chutney powder are –
- If you’re not a lover of garlic, you can omit the garlic cloves. But they truly do improve flavor.
- While roasting, coriander seeds may also be added in addition to cumin seeds.
- Towards the end of the roasting process, a few curry leaves can be added and cooked until crisp before being ground with the other ingredients.
- After cooking all the ingredients, a small piece of tamarind around the size of a half-marble can be roasted in a hot pan and then ground with roasted red peppers. This gives the chutney powder a subtle tanginess.
Storing & Serving Suggestions
For up to two weeks, keep Peanut Chutney Powder in an airtight container. For idli, dosa, and other South Indian morning dishes, it can be used as a side dish. It is not necessary to add oil or ghee to this chutney podi because of its nutty flavor. It can be used just as it is. You may also combine this powder with hot rice and butter. Additionally, it can be used to flavor vegetable stir-fries.