If you love peanuts, this podi will likely become your favorite. Groundnut (peanut) podi is akin to
the dry version of the peanut chutney that’s common with South Indian tiffins. Aromacy’s Groundnut Podi is
prepared by roasting raw peanuts to a nice golden brown – releasing their oils and intensifying flavor – along with some chana dal for crunch and structure, and dried red chilies and garlic for that classic kick and
aroma. We then grind it such that peanuts are partly powder and partly tiny bits (we aim for a coarse
consistency, since a bit of crunch is delightful here). The final powder is pale orange/tan (thanks to peanut
skins and chili) and a little oilier than many podis because of the peanut oil (which is a good thing for flavor;
you may even see a slight sheen). The aroma hits you with roasted nuttiness and garlic. Flavor-wise: it’s
richly peanutty (think the taste of a spoon of unsweetened peanut butter, but dry and spiced), with
moderate heat from chilies, saltiness, and a backnote of garlic. It’s perhaps the most indulgent-tasting podi,
because peanuts lend a certain richness and almost creamy aftertaste even in powder form. When you mix
it with hot rice and ghee – oh boy – it’s like the simplest form of bliss, reminiscent of peanut rice (Verkadalai
sadam, which is an actual dish in Tamil cuisine). It’s also great on buttered toast – tasting like a spiced
peanut butter (without the actual butter). Nutritionally, peanut podi brings a good amount of plant protein
and healthy fats. It’s probably the most calorie-dense of the podis (because peanuts are about 50% fat), but
also one of the most filling. A little can keep you satiated. It’s great for kids needing extra energy, or anyone
who wants to add some protein to a vegetarian meal. Plus, peanuts are loaded with B-vitamins, folate, and
minerals like manganese. We ensure our peanuts are fresh (old peanuts can be rancid or have aflatoxins;
we source carefully and also add a bit of hing/garlic which some say helps reduce aflatoxin risk in
preservation). We also double sort to remove any burnt ones, as one burnt peanut could make a batch
bitter. Quality is key – we want you to taste the clean, robust peanut flavor. One challenge with peanut podi
is shelf life due to oil – but if stored well, it’s fine for a few months (though we bet you’ll use it up faster
because it’s delicious!). This podi shows our commitment to turning beloved ingredients into handy
condiments. For peanut lovers, this is almost like a snack on its own – I’ve caught people eating a dry
spoonful (not recommended if you don’t have water around, but just shows how tasty it is!). Use it whenever
you crave that peanutty punch with a spicy twist.
