Wednesday, March 19, 2008
Peanuts with Pudina Pachadi
Recipe:
1 bunch fresh pudina (spearmint)
1 onion and 4 green chillies
Marble-sized tamarind
1 tablespoon peanut oil
¼ teaspoon cumin
½ teaspoon salt, or to taste
½ cup roasted, unsalted peanuts
1 bunch fresh pudina (spearmint)
1 onion and 4 green chillies
Marble-sized tamarind
1 tablespoon peanut oil
¼ teaspoon cumin
½ teaspoon salt, or to taste
½ cup roasted, unsalted peanuts
Soak tamarind in quarter cup of warm water for about ten minutes to soften, so that it blend well. Meanwhile wash and pluck the pudina leaves and also tender stems. (Two cups tightly packed.) Peel and slice onion to big chunks. Cut chillies to two pieces.
Heat oil in a cast-iron skillet to a smoking point. Add and toast cumin for few seconds. Add the onion and chillies. Saute to pale brown. Remove to a plate. Then in the same skillet, add the pudina and saute until leaves collapse. Remove to a plate. Wait for the contents to reach room temperature.
Take peanuts in a Sumeet style mixer or blender. Pulse for few minutes. Then add the roasted onion, chilli, cumin and mint leaves. Also salt and the tamarind along with the water it soaked in. Puree to smooth paste. Add water if necessary, about another half cup for easy blending.
Pudina pachadi is best eaten the day it is made.
Heat oil in a cast-iron skillet to a smoking point. Add and toast cumin for few seconds. Add the onion and chillies. Saute to pale brown. Remove to a plate. Then in the same skillet, add the pudina and saute until leaves collapse. Remove to a plate. Wait for the contents to reach room temperature.
Take peanuts in a Sumeet style mixer or blender. Pulse for few minutes. Then add the roasted onion, chilli, cumin and mint leaves. Also salt and the tamarind along with the water it soaked in. Puree to smooth paste. Add water if necessary, about another half cup for easy blending.
Pudina pachadi is best eaten the day it is made.
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