Indian cooking / Spice mixtures / Moongphali Masala

Moongphali Masala

Spicy Peanut Masala

Vegetarian●●●Origin Andhra Pradesh/HyderabadPrep 20 minutesMakes about 450g / 1lb

A dry, fiery South Indian condiment made with roasted peanuts, whole spices, and dried chillies. It adds a savoury crunch and deep heat when sprinkled over idlis or mixed with rice.

Peanut masala blend

168 gToasted, fried, and ground in stages (steps 1–4)

Shelled peanut · Moongphaliwith skin

144 g1 cup

nut/seed

Cumin seed · Jeera

2.1 g1 teaspoon

spice

Coriander seeds · Sabut Dhania

1.7 g1 teaspoon

spice

Dried red chilli · Sukhi Lal Mirch

20 g20 chillies

spice

Toast and fry the components as directed before grinding together.

Everything else

Vegetable oil · Tel

2.2 g½ teaspoon

oil/fat

Garlic · Lehsunpeeled

3 g1 clove

aromatic

Method

Place 144 g shelled peanut from the peanut masala blend into a dry pan over medium heat and roast gently until lightly coloured. Transfer them out, allow to cool slightly, and rub them between your palms to slip off and discard the skins.
Add 2.1 g cumin seed and 1.7 g coriander seeds from the peanut masala blend to the hot dry pan and stir-fry until they take on a light brown hue, then take them out of the pan.
Warm 2.2 g vegetable oil in a small pan over medium heat. Fry 20 g dried red chilli from the peanut masala blend for 1 to 2 minutes until noticeably deeper in colour, then add 3 g garlic, toss briefly, and remove from the heat.
Transfer the prepared peanuts, toasted seeds, fried chillies, and garlic into a spice grinder or mortar and grind to a dry powder. Keep in an airtight container.

Don't have something?

Shelled peanut

Cashew nut
Use equal weight. Toast or grind as called for; produces a milder, much creamier texture with less earthy roasted flavour.
Sesame seeds
Use equal weight. Toast lightly before grinding; offers a comparable nutty oiliness, especially in spice pastes and gravies.
Almond
Use equal weight. Lightly toast and coarsely chop or crush; matches the crunchy texture and mild nutty backbone.

Cumin seed

Ground cumin
Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.
Black cumin seeds
Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.
Fennel seed
Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Coriander seeds

Ground coriander
Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.
Cumin seed
Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.
Fennel seed
Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Vegetable oil

Peanut oil
Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
Ghee
Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oil
Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Dried red chilli

Dried kashmiri chilli
Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.
Red chilli powder
Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Garlic

Garlic paste
Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.
Garlic powder
Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.
Shallot
Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Similar spice mixtures

Kandi Podi

Spicy Lentil Powder

Kandi Podi tastes richer and more buttery from the ghee and coconut, offering an earthy lentil flavour rather than the pronounced nutty profile of this dish.

Same: Both condiments are South Indian roasted spice powders flavoured with dried red chillies, garlic, cumin, and coriander seeds.
Different: Kandi Podi uses chana dal and desiccated coconut instead of peanuts, includes far more ghee, and finishes with a fried tempering of mustard seeds, curry leaves, and asafoetida.

Valsadi Masala

Traditional Valsad Masala (Dry)

Valsadi Masala tastes more pungent, sharp, and aromatic from whole spices and ginger, lacking the rich, nutty flavour of this dish.

Same: Valsadi Masala shares dried red chillies, garlic, cumin seeds, and coriander seeds with this dish.
Different: Valsadi Masala omits peanuts and oil, adding fresh ginger, poppy seeds, turmeric, salt, and whole spices like cinnamon, cloves, cardamom, and black peppercorns.

Karepaku Karam

Spicy Ground Flavouring

Karepaku Karam is more herbal, earthy, and peppery, whereas this dish has a richer, nuttier profile with far more intense chilli heat.

Same: Karepaku Karam is also a dry South Indian spice powder seasoned with cumin seeds, coriander seeds, garlic, and dried red chillies.
Different: Karepaku Karam replaces the roasted peanuts with urad dal and curry leaves, uses significantly more vegetable oil, and includes black pepper, asafoetida, and salt.

Kotu Podi

Kootu Powder

Kotu Podi is earthier, mildly peppery, and rich with coconut, lacking the pungent garlic punch and sharper heat of this dish.

Same: Kotu Podi shares the roasted spice base of cumin seeds, coriander seeds, dried red chillies, and vegetable oil with this dish.
Different: Instead of peanuts and garlic, Kotu Podi relies on chana dal, urad dal, and desiccated coconut accented with black peppercorns and asafoetida.