Shenga Saaru (Peanut Sambar)

Ingredients

• 3/4 cup roasted peanuts
• 1/4 cup roasted channa (putani)
• 1/2 cup onion (finely chopped)
• 4 garlic cloves
• 1 small lemon size tamarind
• 1 tablespoon red chili powder
• 1.5 tablespoons sarin pudi
• 1/4 teaspoon turmeric powder
• 1 tablespoon gurellu pudi ((optional))
• 1 teaspoon jaggery
• salt (to taste)
• 1 teaspoon oil
• 4 cups water
• 2 tablespoons coriander leaves
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin (jeera) seeds
• 1 stalk curry leaves
• 2 tablespoons onion (finely chopped)
• 1 teaspoon oil

Instructions

1. 1

   Dry roast peanuts till they have brown spots on their skin, keep aside. You can also roast the peanuts in the air fryer.

2. 2

   In the same pan take 1 teaspoon of oil, add onion and fry till light brown in color and then add garlic and saute for 30 secs. Turn off the flame.

3. 3

   In a blender add roasted peanut with skin, roasted chana (putani), onion-garlic sautéed mixture, tamarind, red chili powder, sambar/rasam powder, and grind it with water till smooth paste. Keep aside.

4. 4

   Now, prepare the tempering, in a kadai add oil, once hot add mustard seeds, jeera and let them splutter.Then add curry leaves, onion saute till onions turn soft. Switch off the flame.

5. 5

   To the tempering add grounded peanut paste, turmeric powder, gurellu pudi, jaggery, coriander leaves, water, and salt. Mix well. Don't boil the sambar.

6. 6

   Shenga Saaru or Peanut sambar is ready to serve with Ragi Mudde or Rice.