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Peanut Spice powder

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.
Course Dinner, Lunch, Side Dish
Cuisine South Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Jayasri


  • 1 and 1/2 Cup split roasted skin peeled Groundnuts Peanuts
  • 10-12 pods of garlic
  • 1/4 bunch or 6-7 sprigs of fresh coriander leaves
  • 5-5 Red chillies guntur- badgi
  • 1 tbsp or salt as desired
  • 1 tsp oil
  • 1/4 cup dry copra or dessicated coconut
  • 3-4 flakes or small gooseberry sized tamarind
  • 1 sprig curry leaves optional


  • 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.
  • Take out them from the wok and keep it aside to cool
  • 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.
  • With that fry the Red chillies too and fry Tamarind too in it.
  • Once all of them are nicely fried take them out and allow it cool
  • 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.
  • Take one tumbler of peanuts in measure & mix with all the other ingredients and dry powder in the mixie coarsely.
  • put them in a jar & it may last up to 10-15 days.
  • 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