Producer: Mehak Pal Editor: Aparna Singh
Verkadalai Sadam (Peanut Rice)
Cook some rice and keep it aside. Take a pan and roast peanuts, chana dal, urad dal, and desiccated coconut separately. Now, make a coarse powder of these roasted ingredients along with dry red chillies and turmeric powder. Mix the masala powder and rice. Heat oil in a pan, and prepare a tadka using mustard seeds, curry leaves, and hing. Pour it into the peanut masala rice mixture and mix.
Pachchi Pulusu (Andhra-Style Peanut Stew)
Roast peanuts in a pan, let them cool, and deskin them. Soak tamarind in warm water for some time. Add all the ingredients peanuts, sesame seeds, jaggery, garlic, chilli powder, turmeric powder, and coriander powder in a blender and grind. Transfer the contents to a bowl add remaining water and tamarind juice and mix them. Heat some oil in a pan, add cumin and mustard seeds, curry leaves, onions and fry them. Add the peanut mixture and salt and cook. Garnish with coriander leaves and serve with rice.
Baked Masala Peanuts
Dip peanuts in a coating made of rice flour, gram flour, and spices such as turmeric, chaat masala, and powdered Kashmiri chilli. Place them on a baking tray and bake for some time.
Pumpkin And Peanut Curry
It is made with pumpkin or butternut squash, coconut milk, and peanut sauce. Serve it with steamed rice.
Peanut Laddoo
Dry roast the peanuts. Gently rub them to de-skin. Keep them aside. Grate or break the jaggery into small pieces and add to a thick bottom pan. Keep the pan on medium to low flame and pour some water into it. Stir it well till the jaggery gets dissolved and thickens to form syrup. Add the roasted peanuts to it and mix everything well. Transfer the mix to a bowl and make round laddoos of this mix.