All time favorite Peanut Pachadi

1 cup - peanuts
5 dried red chilies or 2 teaspoon red chilies powder

1 small onion cut into pieces

½ tsp turmeric

2 teaspoons - tamarind pulp or to taste
½ tsp salt
For popu or tadka - 1 tsp each - mustard seeds, hing and curry leaves

Method

Place a pan on stove top and on medium heat, slowly roast the peanuts till brown. Cool and remove the skin with your hands. Heat a tablespoon of oil and fry the onions. Remove and in the same pan season in1 tsp oil, the mustard seeds and red chilies,asafoetida and curry leaves. Grind roasted peanuts in a blender/food processor. Add onions, plus tamarind, salt and a cup of water. Grind to fine consistency. Remove the chutney to a bowl. Add the seasoning to the chutney. Mix and serve

Peanut Chikki

Ingredients

Dry roasted salted Peanuts shelled halves: 2 Cups

 Jaggery: 1 Cup

 Water: 2 Tablespoons

Ghee: 1 teaspoon

Method

Combine Jaggery and water in a heavy bottom sauce pan. Bring it a boil.  Combine roasted nuts and Ghee. Mix till mixture becomes a thick syrup. Line a baking sheet pan with a parchment paper. Butter the parchment paper with Ghee or Butter. Pour mixture on to the sheet pan. Use the wooden spoon and flatten it out to about ¼" thick slab. You want it done while the mixture is hot.

 Let it cool completely before breaking in to pieces.

Peanut Curry

 1/2 cup roasted, shelled peanuts (or peanut powder),
1 tbsp yogurt,
3-4 nos. green chilies,
coriander leaves/cilantro,
1 tsp cumin seeds,
4 nos cloves,
1 inch cinnamon stick,
salt and sugar/jaggery to taste,
2 teaspoon ghee

Method
Grind or finely chop the chilies. Chop coriander leaves. Grind together peanuts, yogurt and 1 cup water. Add chopped chilies, salt, jaggery to this mixture and heat it over medium heat.  In another small pan, heat ghee. Add cumin seeds. When they splutter, add cloves and cinnamon. This is the tempering for curry. Pour it over the boiling curry.
 Garnish the curry with coriander leaves and serve hot

Variation: Instead of yogurt, add one kokam to the curry.

|