Tag Archives: Peanut

Turai with Peanuts Powder

2 Aug

turai_peanut_powder
Beerakaya Pallilu Karam.

Ridge gourd / turai is peeled and chopped up into big chunks. They are then cooked in oil along with onion and spices and finished with peanut spice powder. Serve ridge gourd with peanut powdder over plain steamed rice or over roti. Check out Peanut Spice Powder recipe.
Makes: around 2 Servings of Ridge Gourd with Peanut Powder.

Ingredients:

Ridge Gourd 1 Large
Onion 1 Small
Peanuts Powder 2 Tbsps
Green Chile 1 (optional)
Turmeric Powder a Pinch
Red Chili Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Peel and finely chop the onion.
Lightly scrape, wash and chop the ridge gourd into small chunks (around 2 Cups).
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all other talimpu ingredients in order.
when mustard seeds start spluttering, add green chile (if using), onion, chopped ridge gourd and a pinch of salt.
Fry for couple of seconds and cook covered on low flame till ridge gourd turns soft.
Stir in peanut spice powder, turmeric powder and cook covered for a minute and remove from heat.
Stir in red chili powder and serve ridge gourd with peanut powder over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked thoroughly before removing the pan from heat.

Suggestions: If ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd with Peanut Powder, Beerakaya Pallilu Karam.

Spicy Peanuts Powder

27 Jul

peanut_powder
Pallila Podi.

Raw peanuts are roasted till light golden color. Red chiles, cumin seeds are fried till aromatic. All the ingredients are then ground into fine powder with tamarind and jaggery using a spice grinder. The resulting peanuts powder is then stored tight in a jar and used when necessary.
Makes: around 1 1/2 Cups of Spicy Peanuts Powder.

Ingredients:

Raw Peanuts 3/4 Cup
Ginger 1 inch Piece
Whole Red Chiles 3 – 4
Cumin Seeds 1/4 tsp
Jaggery 2 inch Piece
Tamarind 1 inch Piece
Curry Leaves 5
Salt to taste
Oil few drops

Method of preparation:

Peel and roughly chop the ginger.
Heat a heavy bottomed pan on medium heat, add peanuts.
Stir continuously and roast them till the peanuts turn light golden color (around 5 minutes).
Remove the peanuts onto a wide plate to let them cool to room temperature.

Heat oil in the same pan, add broken red chiles, cumin seeds and ginger.
Fry for couple of seconds till cumin seeds change color and red chiles are crisp.
Remove from heat, add tamarind, curry leaves to warm pan and cool it down.

Grind peanuts, red chillies, cumin seeds, garlic, jaggery, tamarind, curry leaves into fine powder along with sufficient salt.
Store the ground peanuts powder tight in a jar and use when necessary for couple of months.
Serve spicy peanuts powder with plain steamed rice or with steamed idly and with a dollop of ghee.
Notes: Make sure not to burn the peanuts while roasting.

Suggestions: If peanut powder is not spicy enough, adjust the amount of dried red chiles to your preference.
Variations: Check other spice powders here.
Other Names: Spicy Peanut Powder, Pallila Podi.

Peanut Pootharekulu

21 Jul

peanut_pootharekulu
Putnala Pappu Pootharekulu.

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For peanut pootharekulu, peanuts are roasted and ground into powder along with jaggery and is folded into the rice paper sheets along with pure ghee. Store the peanut pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Peanut Pootharekulu.

Ingredients:

Rice Paper Sheets 15
Raw Peanuts 8 Tbsps
Cardamom Powder a big Pinch
Jaggery 1/3 Cup (Grated)
Pure Ghee 5 Tbsps

Method of preparation:

Microwave the ghee for around 20 seconds and keep it aside.
Roast the peanuts on low flame till they turn golden in color.
Grind the roasted peanuts, cardamom powder into fine powder along with jaggery and remove onto a bowl.
Coarsely ground just few peanuts and mix coarsely ground peanuts into the powder and keep aside.

Damp a kitchen towel with few splash of water.
Take a sheet of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a tbsp of peanut powder onto the first rice paper sheet.
Pour a tsp of ghee all over the rice sheet.
Layer another rice paper sheet on the first sheet.
Spread around another tbsp of peanut powder onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of peanut powder onto the third sheet.
Pour a tsp of ghee all over this rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Spread around another tbsp of peanut powder onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the peanut pootharekulu in a tight jar and serve when necessary.
Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered jaggery according to the preference.
Variations: Check Cashew Pootharekulu made with cashew nuts.
Other Names: Veru Senaga Pappu Pootharekulu, Peanut Pootharekulu, Palli Putharekulu.

Bottle Gourd Gravy Curry

29 May

bottle_gourd_gravy
Bottle Gourd Gravy Curry.

Bottle gourd / Anapakaya is peeled, chopped up and boiled in water till just soft. It is then cooked in oil along with onion, tomato and with freshly ground peanut spice powder. The gravy curry is cooked till it comes together and finished with cilantro. Serve bottle gourd gravy curry with steamed rice or with roti etc…
Makes: around 4 Servings of Bottle Gourd Gravy Curry.

Ingredients:

Bottle Gourd 1/4 of Small Head
Onion 1 Small
Tomato 2 Medium
Green Chiles 1 – 2
Raw Peanuts 1/8 Cup
Garlic 1 – 2 Cloves
Whole Red Chiles 2 – 3
Coriander Powder 1 tsp
Red Chili Powder a Pinch
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp (app.)

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 2
Oil 2 tsps

Method of preparation:

Peel, remove outer ends, wash and chop the bottle gourd into small pieces.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomatoes.
Peel and crush the garlic clove.
Wash and finely chop the cilantro leaves.

Boil around 2 cups of water in a sauce pot, add chopped bottle gourd and salt.
Cook till bottle gourd is just soft and strain the bottle gourd.

Heat few drops of oil in a pan, add bottle gourd pieces and salt.
Fry till bottle gourd pieces turn light golden brown and remove from heat.

Heat a tsp of pan on low heat, add peanuts and roast them till they turn light golden brown.
Remove the peanuts onto a bowl, add red chillies and garlic in the same pan.
Fry till red chillies change color and remove from heat.
Cool the fried ingredients to room temperature and grind peanuts, red chillies, garlic into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
Fry till onion changes color and starts to brown around the edges.
Stir in chopped tomato and salt.
Cook till tomatoes soften, add bottle gourd pieces, ground peanut powder, coriander powder, red chili powder and salt.
Cook on low flame (around 5 minutes) till the curry comes together and the bottle gourd absorbs all the flavors.
Stir in cilantro and remove the bottle gourd gravy curry from heat.
Garnish with cilantro and serve bottle gourd gravy curry with steamed rice or with roti etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chiles or with green chiles. If bottle gourd is not cooked well, put it back on heat and cook covered till done. If bottle gourd is overcooked in water and is falling apart, donot fry in the oil as described in the beginning of the procedure.
Variations: Check other bottle gourd recipes here.
Other Names: Bottle Gourd Gravy Curry.

Bottle Gourd Peanut Fry

25 May

bottle_gourd_peanut
Anapakaya Veru Senaga Pappu Vepudu.

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft but whole. Oil is seasoned with spices and bottle gourd is briefly cooked in freshly prepared peanuts and red chile powder. Serve bottle gourd peanut fry over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Bottle Gourd Peanut Fry.

Ingredients:

Bottle Gourd 2 Cups (Chopped)
Whole Red Chiles 1
Green Chiles 1 – 2
Raw Peanuts 3 Tbsps
Raw Cashews 2
Turmeric Powder a big Pinch
Salt to taste
Oil 1 tsp

Talimpu:

Raw Peanuts 1 Tbsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, remove ends and chop the bottle gourd.
Boil the bottle gourd in a cup of water till its tender while still holding its shape.
Just before removing the bottle gourd from heat, add sufficient salt and let it boil for another minute.
Strain the bottle gourd and keep aside.

Heat oil in a small pan, add peanuts and fry till they turn golden brown and crunchy.
Remove the peanuts onto a plate, add the red chile in the same pan and fry till crisp.
Grind fried peanuts, cashews, red chili and salt into powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, boiled bottle gourd, ground peanuts powder, turmeric powder and salt.
Cook till most of the moisture is gone and bottle gourd pieces are soft and whole.
Serve bottle gourd peanut fry with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is not cooked properly, cook covered on low flame with a splash of water till done.
Variations: Add a splash of water and you can also cook the bottle gourd covered in the pan containing the talimpu ingredients.
Other Names: Bottle Gourd Peanut Fry, Sorakaya Pallila Vepudu, Anapakaya Veru Senaga Pappu Vepudu.