- PREP TIME: 20 minutes
- COOK TIME / DEEP FRYING TIME: 15 minutes
- SERVES: 12
- LEVEL OF COOKING: Medum
- CUISINE: Kerala
- COURSE: Pickles, Jams, Chutneys & Condiments
Spicy and very nutty podi from “God’s Own Country” Kerala, prepared with sun-dried prawns, coconut, peanuts, chillies and tamarind.
Ingredients and Quantity
- Dry Prawns -200 gm.
- Dry Coconut Powder : 150 gm.
- Pea nuts, broiled and peeled – 75 gm.
- Whole Red Chillies , stem removed and de seeded: 15 gm / as desired
- Shallots -08 gm.
- Garlic cloves- 06 nos.
- Curry leaves -02 sprigs
- Tamarind- 25 gm.
- Salt- to taste
- Wash the dried prawns thoroughly under running water, drain out the excess amount of water.
- Let it sun dry to remove all the moisture content in it.
- Dry roast the prawns to a light golden brown colour and keep it aside.
- Dry roast coconut with garlic, shallots and curry leaves till the coconut turns light golden brown in colour and curry leaves turn very crunchy.
- Separately dry roast the tamarind, add the deseeded whole red chillies, salt . Switch off the flame Mix evenly. Now add the peanuts.
- Mix all the dry roasted ingredients to the prawns.
- Mix all the dry roasted ingredients to the prawns. Cool gradually.
- With the help of mortar and pestle grind it in to a coarse powder.
- Serve it with steamed rice and you may consume it every day with food.
- Store it in an airtight container or else it will loose its flavour and will not have a long shelflife.
- Broiling / dry roasting of each ingredient has to be done evenly, to extract maximum flavours.
- Do not over roast, as it will impart bitter flavour.
- You may use a mixer to fasten up the process for grinding the podi , but using a mortar and pestle gives an authentic and a very different flavour to the podi thoug it is time-consuming.