Sunday, April 11, 2010

Verusenaga Podi (Spicy Peanut / Groundnut Powder)


Verusenaga gullu (Pallilu / Peanuts / Groundnuts) : 1 cup
Dry Coconut Powder  : 1 cup
Peeled Garlic Cloves : 8
Cumin seeds : 2 tbsp
Red chillies : 12
Salt : as required

  •  Heat a saucepan on medium flame and roast the cumin seeds and red chillies for a minute or until the cumin seeds change their color.
  • Transfer the contents to a mixer grinder jar and let them cool.
  • Heat the saucepan again and roast the peanuts until finely roasted.  Peel off the skin and keep aside.
  • After the red chillies and cumin seeds are cooled down a little, grind to a coarse powder.
  • Add garlic cloves and grind.
  • Add the peanuts and salt and grind coarsely. 
  • Add the dry coconut powder finally and run on pulse once or twice until the it is combined with all the ingredients.
  • Adjust the salt if required.
  • This powder can be stored in the refrigerator up to 3 months and can be used in preparation of few curries.
  • Served with Idli, Dosa or Rice.  

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