Time: 10 – 12 min
Servings: 4 -6 people
Type: Snack
Ingredients:
- 1 cup peanuts
- 1.5 tbsp fennel seeds
- 4/6 red chillies
- 6 garlic cloves
- ½ cup water
- 3 curry leaves
- salt to taste
Method:
Dry roast peanuts with skin (organic if possible), for approx 8/10 min on medium heat.
Lower the heat and add fennel seeds, red chilies, curry leaves, garlic and stir for 1 minute. Now add tomatoes and stir.
Oil tadka is optional.
Take 1 tsp hot EVOO and to it add 1/2 tsp black mustard seeds, 10 curry leaves and once splutters , pour over the peanut dip.
Transfer to a mixer jar and blend with water until very smooth and thick consistency. Add salt, mix and taste.
Pour into a glass bottle and enjoy for upto 4 or 5 days in sandwiches, parathas, breads, Buddha bowl, South Indian dishes like dosa, idli etc.
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