Follow these steps for perfect results
Peanuts
Roasted
Coconut
Grated
Green Chilies
Chopped
Red Chili Powder
Jaggery
Grated
Cloves
Kokum
Curry Leaves
Ghee
Cumin Seeds
Water
Salt
Dry roast the peanuts in a pan until lightly browned. Set aside to cool.
Remove the peanut skins by rubbing them with your hands.
In a mixer grinder, combine the roasted peanuts, grated coconut, cloves, green chilies, and 1/2 cup of water. Grind to a smooth paste.
Heat ghee in a pan. Add cumin seeds and let them splutter.
Add curry leaves and sauté for 30 seconds.
Add the peanut paste and 1/2 cup of water. Mix well.
Add grated jaggery and simmer for 5 minutes.
Add kokum and simmer for another 5 minutes.
Add salt to taste and mix well.
Cook for 1 minute and serve hot.
Serve with varicha bhat or sabudana khichdi during fasting days.
Expert advice for the best results
Roast the peanuts evenly for best flavor.
Adjust the amount of chili powder to your taste.
Add a pinch of asafoetida for a more complex flavor.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cilantro.
Serve with rice or roti.
Serve as a side dish with a larger Indian meal.
Cool and refreshing
Discover the story behind this recipe
Often eaten during fasting days.
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