Peanuts are roasted and ground into somewhat fine powder. Yogurt is whisked with the roasted peanuts powder and salt. Finally the peanuts raita is tempered with spices and can be served with idly, dosa etc…
Makes: around a Cup of Peanut Raita.
Raw Peanuts 2 Tbsps
Onion 1/2 Small
Yogurt 1 Cup
Green Chiles 2
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.
Add raw peanuts to a thick bottomed pan on low heat.
Let the peanuts turn golden in color and then remove from heat.
Let the seeds cool and rub them between hands to peel off the skins.
Then grind the roasted peanuts into somewhat fine powder with salt.
Whisk yogurt with roasted peanuts powder, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Let the green chiles cook for couple of seconds, stir in onion and salt.
When onion turns translucent, add chopped cilantro and remove from heat.
Pour the talimpu / tempering into the above yogurt bowl having peanuts powder and mix well.
Serve peanut raita with idly, dosa etc..
Notes: Make sure to roast the peanuts right.
Suggestions: Adjust the consistency of the peanut raita with water.
Variations: You can also add a tbsp or two of scraped coconut to the raita.
Other Names: Peanuts Raita, Veru Senaga Pappu Raita, Pallilu Perugu Pachadi.