I was making dosai molagapodi ( the spicy powder you eat with idlis and dosas) and I got inspired to make this peanut powder – I have had this in Maharastra in my niece’s house and I want to say I like my version better!
This is the simplest recipe with just 4 ingredients and can be made at a moment’s notice
I found that this adds an incredible taste and added kick to most any dish, including Chinese stir fry, salads, vangi baath, (eggplant rice) with dosas, pancakes and toast – I am sure there can be many other uses for it if I think harder about it but right now, I am experiencing a brain-freeze J
|Can be stored as powder like show above or made into balls to look more appealing
2-3 cups roasted and salted peanuts
20-30 dry red chilies (see picture)
Asafetida –blueberry sized ball/square
Curry leaves 1 cup
Sesame oil- 1 tbsp
Wash the curry leaves and dry it in a pan on high heat
Add the chilies, asafetida and the oil
When the chilies are sufficiently browned, add the peanuts and toss once and remove from flame.
Grind into coarse paste
You will notice that the some of it becomes pasty from the oil in the peanuts!
Remove completely from the grinder and make into balls
This way, you can use them sparingly and only in small amounts
Enjoy too with curd rice!!!
Love and ciao!