This Farali Peanut curd chutney /Navratri recipe is a breeze to prepare and tastes so good. It pairs very well with Sabudana Wada, Sabudana Khichdi, Farali potato coconut patties. This chutney tastes crunchy, spicy, and a tad sweet.
This recipe makes me nostalgic as my mom used to cook this every time when we were fasting. She taught me this recipe and I am so happy to share it with you all. Include this recipe in your fasting menu and do make it as an accompaniment.
Recipe of Farali Peanut Curd Raita
Ingredients:
2 Cups Yogurt
1 cup Roasted peanuts
1 big Cucumber
2 tsp Roasted cumin powder
2 tsp Sugar
Salt as per taste
Finely chopped coriander to garnish
Method:
1. Roast the peanuts on a non-stick pan on a medium flame till all the peanuts turn brown in color.
2. Switch off the flame and let the peanuts cool fr 2-3 minutes.
3. Meanwhile, whisk yogurt in a bowl and add little water to make it in liquid consistency.
4. Add sugar, salt, and roasted cumin powder in the yogurt mix.
5. Peel a cucumber and chop it finely and mix in the yogurt.
6. Once peanuts are cooled down remove the skin and coarsely grind them in a mixer with a dry chutney attachment.
7. Now add the coarse mixture of peanuts into the yogurt and stir it well.
8. Garnish with finely chopped fresh coriander leaves and keep it in the refrigerator to chill it.
9. This Farali Peanut Coconut Chutney will taste best when served cold with Sabudana Wadas.
Recipe of Farali Peanut Curd Raita
Ingredients
- 2 Cups Yogurt
- 1 cup Roasted peanuts
- 1 big Cucumber
- 2 tsp Roasted cumin powder
- 2 tsp Sugar
- Salt as per taste
- Finely chopped coriander to garnish
Instructions
- Roast the peanuts on a non-stick pan on a medium flame till all the peanuts turn brown in color.
- Switch off the flame and let the peanuts cool for 2-3 minutes.
- Meanwhile, whisk yogurt in a bowl and add little water to make it in liquid consistency.
- Add sugar, salt, and roasted cumin powder in the yogurt mix.
- Peel a cucumber and chop it finely and mix in the yogurt.
- Once peanuts are cooled down remove the skin and coarsely grind them in a mixer with a dry chutney attachment.
- Now add the coarse mixture of peanuts into the yogurt and stir it well.
- Garnish with finely chopped fresh coriander leaves and keep it in the refrigerator to chill it.
- This Farali Peanut Coconut Chutney will taste best when served cold with Sabudana Wadas.
