Spicy Peanut Powder/Phalli Podi

Most of the times when we are in a rush to make dosa or idli for early morning breakfast a side dish like chutney is time consuming and moreover same routine chutney makes the breakfast little dull and boring. At those times a spicy podi like peanut/phalli podi is not only time saving but also give a new twist to the routine breakfast. Podi(s)/powder(s) have 10-15 day shelf life or sometimes more when stored in a clean, dry air tight container and they can be indulged with dosa or idli or upma or vada or sometimes with a hot bowl of steamed white rice.

Peanuts are rich with proteins and carry good source of niacin which helps in brain health, brain circulation and blood flow. Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk. With many more health benefits, peanuts rock the kitchen. Here comes a simple and flavourful peanut podi.......... This podi is going to participate in JFI-Peanuts hosted by Pavani of Cook's Hideout, event by Indira of Mahanandi and also to MLLA-Thirteen Helping hosted by Sunshinemom of TongueTicklers, event by Susan of The Well-Seasoned Cook.

On a very low flame dry roast peanuts till they change color and start to break open little.

Once they are roasted take them out on a plate and before they get cool, rub and remove the skin.

In a heavy bottom cooking vessel or kadai dry roast dry red chillies and cumin till light brown. Cool and set aside.

Grind and make a coarse powder by mixing roasted peanuts, dry red chillies, cumin and salt.

Store in a clean, dry air tight container.

Last but not least add your 'love' to make the dish 'YUMMY'.