Palli podi (peanut podi)

About this podi

Palli is what Telangana calls peanuts (much of coastal Andhra says verusenaga), and palli podi is one of the easiest podis to love. Peanuts are roasted until golden and ground coarse with red chilli, so the powder is crunchy, nutty and rich, with a medium heat that builds slowly: 2 of 3 on our chilli scale. Peanuts carry their own oil, so palli podi tends to need less ghee than a dal podi to come together on rice. It's also an adaptable jar. It works on rice, on idli and dosa, on a hot chapati and, for the curious, on buttered toast. If someone at home says they don't like podis, this is the one to try them on. It contains peanut, so please check the allergen list on this page if that matters for you.

How to enjoy

• Hot rice, a spoon of palli podi and a few drops of ghee; it needs less than a dal podi.
• Sprinkle on a ghee dosa, or mix with oil into a dip for idli.
• Spread butter on hot toast and scatter palli podi over it.
• Stir into poha or upma at the end of cooking for crunch.