Palli Podi Andhra Style, Shenga Chatni
Palli Podi Andhra Style: Dry roasted and peeled peanut combined with other spices to make a tasty powder. It’s anytime edible with roti/bhakri and rice.
As I have mentioned in my earlier Podi Recipes, they really make our lives easier and makes our meal even tastier. This Palli Podi Andhra Style/Shenga Chatni is my all-time favourite. This is quite famous across three states, Andhra, Karnataka and Maharashtra. While in Andhra it is treated as one of the accompaniments, it is a staple side dish for all types of rotis in North Karnataka and Maharashtra.
I remember how my friends who belong to North Karnataka Region had bought 1.5 to 2 Kilos of this Shenga Chatni while at abroad. It is a must in every khanavali restaurant. It is often mixed with curd and eaten. It can spread onto idlis mixing it with little oil or ghee. Kids will love eating idli this way. I also like to sprinkle it on my dosas.
There are two variations of this Palli Podi. With and without garlic. But garlic is added in a lesser quantity. The one without garlic can be stored for a longer time.
Let us see how to make this Palli Podi Andhra Style/Shenga Chatni
- Peanuts: 250 gms
- Dry Coconut: Half Portion
- Red Chillies: 15-20
- Coriander Seeds (Dhania): 1 tbsp.
- Salt: As per taste
- Dry Roast the Peanuts and cool them down.
- Meanwhile either grate the dry coconut or cut it into small pieces
- Add Few drops of oil in a pan and roast red chillies for a minute and take them out
- In the same pan add in the coriander seeds and roast until it gives nice aroma
- Remove the peel of the roasted peanuts.
- Grind all these ingredients along with Salt
- Store this Palli Podi in air airtight container and use it when required