SHENGDANA USAL / PEANUT USAL
INGREDIENTS
Shengdane / peanuts (soaked for 2 hrs)
|
1 cup
|
Ghee / clarified butter
|
1 tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Gul / jaggery
|
¼ tbsp
|
Imli pulp / tamarind pulp
|
1 tsp
|
Salt
|
T.T.
|
Green chilli
|
1 no
|
Chilli pdr
|
¼ tsp
|
Fresh scraped coconut
|
1 tbsp
|
Roasted peanut pdr
|
1 tbsp
|
Coriander leaves
|
To garnish
|
METHOD:
1.
Use freshly shelled peanuts as they are tender
and hence take less time to cook. Pressure cook them.
2.
In case freshly shelled peanuts are not
available, you can use the peanuts from the grocery store which are easily available.
But make sure you soak them in water for at least 2 hours before pressure
cooking.
3.
Heat ghee, add jeera and the whole green chilli.
Add in the cooked peanuts along with its juices, imli pulp, jaggery and salt. Add
the chilli pdr just for colour.
4.
Bring to boil and simmer till the juices have
reduced considerably.
5.
Add in the peanut pdr. Serve garnished with
coconut and coriander leaves.
6.
This usal can also be made during fasting, but
instead of tamarind use lime juice and use sugar instead of jaggery. Rest all
remains the same.
No comments:
Post a Comment
Please leave here your comments and suggestions