Peanut Curry(Shengdanyachi Amti)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 1 cup - peanuts, lightly roasted on a skillet (you can use peeled or unpeeled)
  • 2 - dry red chillies
  • 1-inch ball - tamarind
  • 4 - cloves
  • 1-inch stick - cinnamon
  • 1 tsp - cumin seeds
  • 10 - curry leaves (optional)
  • 1 tbsp - jaggery, grated or finely chopped
  • 1 tsp - oil
  • Salt to taste

How to Make Peanut Curry(Shengdanyachi Amti)

  • Place the peanuts, red chillies and tamarind in a blender. Add about a cup of water and blend into a smooth paste. Add more water if the mixture is too thick.
  • Heat oil in a saucepan. Add the cumin seeds and when they sputter, add the cloves and cinnamon.
  • Pour in the peanut paste and add some water if it is too thick. Stir well together and bring to a boil over medium heat. Reduce the heat and let it cook for another five minutes.
  • Add the jaggery, stir it in, and then season with salt.

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