| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch4 | 1 | servings | |
INGREDIENTS
| 2 | c | Peanuts |
| 1/2 | tb | Red chilli powder |
| 1/2 | tb | Salt |
| 1 | ts | Cumin seeds |
| 2 | ts | Sugar |
| 2 | Pinches asafoetida; (2 to 3) |
INSTRUCTIONS
Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover. Put all the ingredients, with the nuts, in a drygrinder. Grind very coarsely. Transfer the contents to a mortar and pestle. Pound till the oil shows on fingers on touching. Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bhajias. Store in a clean dry jar. Making time: 1/2 hour (excluding peanut cooling time) Makes: 2 cups Shelf life: 2-3 weeks. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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