Peanut Spice powder
Prep time
Cook time
Total time
With a nutty and spicy taste, this powder can be used as a side dish, This also can be used for mixing and eating with rice.
Recipe type: Lunch, Dinner, Side dish
Cuisine: South Indian
  • 1 and ½ Cup split roasted skin peeled Groundnuts (Peanuts)
  • 10-12 pods of garlic
  • ¼ bunch or 6-7 sprigs of fresh coriander leaves
  • 5-5 Red chillies (guntur- badgi)
  • 1 tbsp or salt as desired
  • 1 tsp oil
  • ¼ cup dry copra or dessicated coconut
  • 3-4 flakes or small gooseberry sized tamarind
  • 1 sprig curry leaves (optional)
  1. First of all take a pan or wok dry roast Ground nuts until nice aroma starts coming out of them or when the skin starts peeling off.
  2. Take out them from the wok and keep it aside to cool
  3. Next in the same pan or wok take a tsp of oil, heat then add the garlic pods & fry them until they start changing colour to it add the coriander leaves and fry them till they look like withering away.
  4. With that fry the Red chillies too and fry Tamarind too in it.
  5. Once all of them are nicely fried take them out and allow it cool
  6. Meanwhile take the roasted peanuts and remove the husk from them and remove the small node like portion from the top of the nuts when you split open them.
  7. Take one tumbler of peanuts in measure & mix with all the other ingredients and dry powder in the mixie coarsely.
  8. put them in a jar & it may last up to 10-15 days.
  9. It is now ready to be served with plain rice and a dollop of ghee in it!
These kinds of powders are made in south Indian homes to mix it with rice and eat in their first course of meal
Recipe by My Veg Fare at