Peanut Amti
Peanut amti can be described as a mild peanut sauce often paired with Varai Rice (barnyard millet) as a traditional meal on fasting days in Maharashtra. Made with roasted and ground peanuts, this nutty and toasty amti can be made in a jiffy if you have roasted peanuts handy and ready for grinding.
Servings: 4
Ingredients
- 1 cup roasted peanuts
- 2-3 c water
- 1-2 green chilis
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- a pinch asafetida
- 1 piece dried kokum optional, substitute with lemon juice
- 1 tbsp jaggery or sugar
- 1/2 tsp red chili powder
- 2 tbsp finely chopped cilantro to garnish
Instructions
- Check the post on roasted peanuts to see how to roast peanuts or use store bought dry roasted peanuts.
- Place in a blender and give it one whirr.
- Add1-2 chopped green chilllies1 cup waterAnd blend again till you get a smooth paste.
- Heat a saucepan and add 1 tbsp ghee (preferably) or oil.
- Add1 tsp cumin seedspinch of asafetida1 piece dried kokum or amsool (garcinia indica) if you have it, if not you can squeeze some lemon juice at the end
- Pour the blended peanuts and add 1.5 cups more water.
- Bring to a boil and add 1 tbsp jaggery or sugar1.5 tsp salt (to taste)1/2 tsp red chili powder
- Allow to simmer for 2-3 mins.
- Turn off the heat and allow to stand.
- Add 1-2 tsp of lemon juice if you haven't added kokum earlier.
- Taste for sugar and salt and adjust as needed.
- Serve hot with varai rice and some shredded cilantro.