Spicy Peanut Powder

1. Peanuts / Shenga / Nelagadale – 1/2 cup
2. Chopped Garlic – 1 tsp
3. Red chilly – 4 to 5
4. Salt to taste

1. Fry all 1-3 ingredients separately withoutoil
2. Mix them and add salt
3. Dry grind this mix into powder
4. Can store in airtight container which lasts for a week.Tastes good with rice, idli or dosa

Recipe for Groundnut Chutney (Thuvaiyal)

A recipe made specially in the Coimbatore, Erode region of Tamilnadu. One of the Kongunadu cuisine recipes.

Ingredients:
Groundnut - 1 cup
Shallots (Sambar Onion) - 8 nos
Red Chillies - 2 nos
Green Chillies - 2 nos
Garlic - 4 pods
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Tamarind Paste - 1 tsp
Curry Leaves - 1/4 cup
Coriander leaves - 1/4 cup (finely chopped)
Oil - 2 tbsp
Salt to taste

Method:
Dry roast groundnut till the skin is removable. Remove skin and let it cool. In a pan heat oil and fry coriander seeds and red chillies. Add cumin seeds, green chillies, garlic and onions and saute for a few mins. Add curry leaves and groundnuts and mix everything together and saute for a few more mins. Remove from flame and let it cool.

Add salt and tamarind paste and grind it coarely. Serve it with hot idly or dosa. Goes well with Chappati too.

Peanut Chutney - A different kind of side dish from Tamilnadu

Ingredients:
1/2 bowl peanuts
3-4 green chillies
1tsp roasted cumin powder
1tsp chopped coriander
1tsp sugar (for taste)
salt to taste
lemon juice

Method:
Soak the peanuts in water for half an hour. Drain and dry it with towel and patting. Grind the groudnut with green chillies along with cumin powder, salt and sugar. Decorate it with chopped coriander. Add lemon juice before serving.

Goes well with Idly, Dosa or Chappati