Peanut Curry with Samo

Ingredients 

• 2 cups peanuts, crushed and powdered
• 1 cup grated fresh coconut 
• 1/2 teaspoon red chilli powder
• 1 tablespoon ghee
• 1 green chilli, chopped
• 1 teaspoon cumin seeds
• 6-8 curry leaves
• 1/4 teaspoon asafoetida
• Rock salt (sendha namak) to taste
• 1 tablespoon grated jaggery (gur) 
• 4-5 kokum petals

Samo khichdi

• 1 cup samo
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• Rock salt (sendha namak) to taste

Method

1. Grind together peanut, coconut and red chilli powder alongwith some water to make a fine paste.
2. Heat 1 tablespoon ghee in a non-stick pan. Add green chilli, cumin seeds, curry leaves and asafoetida and sauté for a minute.
3. Add ground paste, 1 cup water, stir to mix and simmer on low heat for 3 minutes.
4. Add rock salt, jaggery and mix well. Keep on stirring so that the gravy does not split.
5. Add kokum, mix well and cook for a minute.
6. To prepare samo khichdi, heat 1 tablespoon ghee in another non-stick pan. Add cumin seeds and sauté for 30 seconds.
7. Add samo, mix and cook till golden. Reduce heat, add 2 cups water and mix well. Add rock salt, mix, cover and cook for 5-7 minutes.
8. Serve hot with samo khichdi.

Nutrition Info