Protein packed - Peanut Curry

Inspiration for a blog post can come from the weirdest of places... like a calendar for instance :-) Well not just any calendar but the trusted almanac of almost all homes across India. I was browsing through the recipes at the back and saw a peanut based curry which reminded me of the curry my mother made sometimes.
Peanut curry is generally considered an 'upvaas' dish and accompanies sago or samo (vari) khichdi. But there is no good reason why it cannot be enjoyed on any day you feel like it, is there?

The curry makes a nice spicy side dish to a weekday meal of roti and vegetables. If you use store bought roasted peanuts like I did it takes very little time to make it too. If you do want to serve this with rice, a simple khichdi pairs better than plain rice in my opinion. Peanuts by the way pack more than 20% of protein so rest assured you won't miss dal in this meal.

DANYACHI AMTI (Peanut Curry)
(serves 2)
3/4 cup roasted peanuts (I used store bought unsalted ones)
1/2 tsp tamarind paste dissolved in 2 tbsp water
1-2 tsp grated jaggery/ brown sugar
5-6 green chillies, slit
1 tsp ghee/ oil
1 tsp cumin seeds
salt to taste
finely chopped cilantro to garnish

In a coffee/ spice grinder powder the peanuts coarsely. If you don't want bits of peanuts in the curry make a finer powder.

Mix peanut powder, chillies, jaggery and tamarind water in a sauce pan. Add 3 cups of water. Season to taste and bring to a boil on low heat. Add more water if necessary.

In another pan heat ghee till hot. Add cumin seeds and let them sizzle. Pour evenly over curry and cover. Garnish with cilantro and serve hot.

Tags: peanuts curry shengdana amti upvaas faral