I developed the habit of eating podis with rice from my husband. He loves all types of podis. These podis also makes for a quick lunch with some rice when we go out anywhere for long hours and come home hungry. With just some sesame oil or ghee, podis and rice makes a delicious meal. Coming on the podi recipe, I made this for the first time after seeing it in a magazine under the name “Andhra style podi”. This time, I tweaked the original recipe by adding some flaxseeds, garlic powder, cumin seeds, and curry leaves. The result was so flavorful and many times tastier than the original version. We loved it so much that the whole bottle was over in just a few days and I have been making it this way since then.
1. Shelled dry peanuts, 1 cup.
2. Roasted channa dhal (pottukadalai), ½ cup.
3. Flaxseeds, ¼ cup. If ground flaxseeds are used, fry them for a few
4. Garlic powder, 1 teaspoon.
5. Cumin seeds, 1 teaspoon.
6. Red chilies, 5-6 or more depending upon the preferred heat level. My version was little bit mild.
7. Salt as per taste.
8. Curry leaves, 2 sprigs.
Dry roast peanuts and flax seeds under low flame until they turn to a slight brown color. (If ground flaxseeds are used, they can be roasted separately for a few minutes and added to the powder in the end). Now roast the red chilies, cumin seeds, and curry leaves separately. The curry leaves turn crispy. Let everything cool and once cooled blend all the ingredients (both roasted and the other) into a smooth powder. To serve, mix in a tablespoon of powder with some rice and ghee or sesame oil and enjoy.