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Groundnut Kaaram Podi – Kadalai Poondu Podi Recipe

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Recipe for Idli / Chutney podi made with groundnuts / peanuts and garlic. This spicy, tangy powder is so addictive and easy to make at home. Recipe with step by step pictures and video.

  • Total Time: 30m
  • Yield: 2 cups 1x



1 teaspoon coconut oil
1/4 cup whole white urad dal
1/4 cup chana dal
15 Byadagi / Kashmiri red chillies
20 grams jaggery
1/2 teaspoon salt
1/4 teaspoon asafoetida
1 cup groundnuts
1/4 cup curry leaves
1 small marble sized tamarind
2 pods garlic with skin
1/4 cup desiccated coconut


Add in 1/4 teaspoon of coconut oil and whole unpolished white urad dal to a pan. Sauté on a low flame till the urad dal is golden. Set aside on a plate to cool. In the same pan, heat 1/4 teaspoon of coconut oil in a pan and add in the chana dal. Roast the chana dal on a low flame till the lentils are golden. Keep sautéing to avoid burning. Set aside on a plate to cool. In the same pan, add in 1/4 teaspoon of coconut oil. Add in the Byadagi chillies / Kashmiri red chillies. Sauté for a few seconds. The chillies will fluff up. Remove the chillies and set aside on a plate to cool. Do not fry the chillies for long.

To this mixture, add in the salt, asafoetida and jaggery when the mixture is still hot. Let the mixture cool a bit. Grind this mixture in a mixie to a fine powder. Set aside.

Take a pan and dry roast the groundnuts on a low flame. Dry roast for 2-3 minutes. To the pan, add in the garlic with the skin, curry leaves and tamarind. Roast for another couple of minutes. Roast until the groundnuts are golden and the garlic is charred here and there. Add in the desiccated coconut and sauté for a few seconds. Remove the mixture from heat and add it on top of the lentil mixture. Mix well. Let the mixture cool.

Grind the mixture in several batches. Grind in 3-4 batches and do not overload the mixie. Use the pulse mode several times till the mixture is ground to a slightly coarse powder. Empty the contents of the mixie to a big bowl and let it completely cool. Store the idli podi in an air tight container and use within a month. For longer storage, store in the freezer. The podi stays fresh for months in the freezer.

This idli podi is super addictive and delicious. Definitely do try at home.


If you want a really spicy podi, add in some roasted guntur chillies along with the chillies mentioned above.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m
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