Tuesday, 22 October 2013

SHENGDANA USAL / PEANUT USAL



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.