Peanut-Sesame Podi Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Peanut-Sesame Podi Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’ve ever wondered what that magical spice blend is that makes South Indian breakfasts sing, you’re in the right place. Today, I’m sharing my family’s recipe for Peanut-Sesame Podi – a dry, flavorful powder that’s seriously addictive. I first made this when I moved away from home and desperately missed the taste of Amma’s idlis and dosas. It instantly transported me back to the kitchen!

Why You’ll Love This Recipe

This Peanut-Sesame Podi (pronounced “po-dee”) is more than just a spice blend; it’s a flavor bomb! It’s incredibly versatile, super easy to make, and adds a wonderful nutty, spicy kick to just about anything. Plus, it keeps for ages, so you can always have a little bit of South India in your pantry. Trust me, once you try this, you’ll be sprinkling it on everything.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ¼ cup Peanuts
• ¼ cup Roasted sesame seeds
• ¼ cup Dry coconut powder
• 2 tsp Chilli powder
• 1 tsp Jeera powder (Cumin powder)
• 8 Garlic cloves
• 4 Green chillies
• A pinch of Hing (asafoetida)
• Salt to taste
• Oil for roasting and frying

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Green Chillies: Don’t skimp on these! Fresh green chillies give Podi its signature zing. Adjust the number depending on how spicy you like things. I usually use around 4-5, but my brother loves it fiery, so I always make an extra-spicy batch for him.
• Coconut Powder: Use good quality, finely grated dry coconut powder. The flavor will really shine through. You can find this at most Indian grocery stores.
• Spice Levels: Podi spice levels are a very personal thing. Some families in Tamil Nadu prefer a milder Podi, while those in Andhra Pradesh like it seriously hot! Feel free to adjust the chilli powder to your liking.
• Sesame Seeds: Using roasted sesame seeds is key for that lovely nutty flavour. If you only have raw sesame seeds, dry roast them in a pan until fragrant.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, we’re going to roast the peanuts and sesame seeds separately in a dry pan over medium heat. Keep stirring until they’re fragrant and lightly golden – about 5-7 minutes. This step is crucial for bringing out their flavour.
2. Once roasted, transfer them to a blender or spice grinder and grind into a fine powder. Set this aside – that’s our nutty base!
3. Now, heat a little oil in the same pan. Add a pinch of hing (asafoetida), chopped garlic, and those green chillies. Sauté until the garlic turns golden brown and smells amazing.
4. Add the dry coconut powder and fry until it’s lightly browned. Be careful not to burn it!
5. Remove the pan from the heat. This is important! We want to add the chilli and cumin powder while it’s still warm, so the flavours meld beautifully.
6. Mix in the chilli powder and cumin powder.
7. Let the mixture cool completely before adding the peanut-sesame powder. This prevents the oil from separating.
8. Finally, season with salt and mix everything thoroughly. And that’s it!

Expert Tips

• Cooling is Key: Seriously, let it cool completely. Warm Podi can get clumpy.
• Don’t Over-Roast: Burnt peanuts or sesame seeds will ruin the flavour. Keep a close eye on them!
• Spice Grind: For a super-fine Podi, use a high-powered blender or spice grinder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments:
  • Mild: Reduce the chilli powder to 1 tsp or even ½ tsp.
  • Medium: Stick with the 2 tsp chilli powder.
  • Hot: Add an extra tsp of chilli powder, or even a pinch of cayenne pepper!
• Storage for Longer Shelf Life: Make sure your Podi is completely cool and dry before storing.
• Regional Variations:
  • Tamil Nadu Style: Often includes a touch of turmeric powder for colour and flavour.
  • Andhra Style: Typically spicier, with a higher ratio of chilli powder.

Serving Suggestions

Okay, this is the fun part! Here’s how I love to use my Podi:

• Sprinkled over hot idlis and dosas (the classic!)
• Mixed with a little oil for a quick dip for vegetables.
• Added to curd rice for a flavourful twist.
• Even sprinkled on scrambled eggs – don’t knock it ‘til you try it!

Storage Instructions

Store your Peanut-Sesame Podi in an airtight container in a cool, dry place. It should stay fresh for at least a month, if not longer.

FAQs

Let’s answer some common questions:

• What is Podi and how is it traditionally used? Podi is a South Indian dry spice blend, traditionally used as a condiment with breakfast items like idli, dosa, and vada. It adds flavour and texture to the dish.
• Can I use pre-ground peanut butter instead of whole peanuts? While you can use peanut butter, it won’t have the same texture or flavour as using whole peanuts. The roasting process is key!
• How can I adjust the heat level of this Podi? Easily! Just adjust the amount of chilli powder. Start with less and add more to taste.
• What is the best way to store Podi to maintain its freshness? An airtight container in a cool, dry place is best.
• Can this Podi be made in a larger batch and frozen? Yes, absolutely! You can freeze it for up to 3 months. Just make sure it’s completely cooled and stored in an airtight, freezer-safe container.

Enjoy! I hope this Peanut-Sesame Podi brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how you like to use it!