I have been planning of preparing Gun powder, peanut powder and others. Somehow did not get time to do. Neha one of my friends has ignited interest of these spice powders, the way she describes about the taste of the ingredients in it, one would definitely feel the taste. I prepared Gun powder, and it was all finished in 3 days, this time its turn for peanut powder.
Peanuts – 2.5 cup
Coriander seeds– ¼ cups
Dry Red Chillies – 10 (remove the stem)
Curry Leaves – 3 springs (wash fresh curry leaves, pat dry them with cloth and dry them under fan)
Tamarind – take about size of lemon (remove if any outer shell and debris)
Garlic Cloves – 9 without skin
Salt – as per taste
- Dry roast peanuts, coriander seeds and dry chillies separately. I missed to take the pic of coriander seeds.
- Dry roast curry leaves until they are crisp and tamarind separately.
- Grind together roasted peanuts, coriander, dry red chillies, curry leaves and tamarind to a coarse powder in blender.
- Add the salt and garlic pods and grind again. Powder should be bit coarse.
Store in an air tight container.
Spicy peanut powder with ghee tastes good with rice, or can sprinkle some when you prepare any curry, or as filling in chillies while making mirchi bajji or can be modified into chutney by blending it with water and roasted green chillies with tampering.
It will last for more than a month, but better to consume within a month. You can always store it in refrigerator to increase shelf life. As per our taste quantity of some ingredients can be adjusted like dry chillies, tamarind, garlic or salt.