Ingredients
- 2 cups peanuts
- 1/2 tbsp. red chilli powder
- 1/2 tbsp. salt 1 tsp. cumin seeds
- 2 tsp. sugar
- 2-3 pinches asafoetida
Method
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