Kairas
Equipment
- Pan
- Heavy-based Pan
- Blender
- Food processor
- Frying Pan
- Skillet
Ingredients
- 150 g Peanuts (1 cup), unsalted
- 5-6 (Bell) peppers cored, de-seeded, and cut into squares
- 1 tablespoon Jaggery crumbled, or soft brown sugar
- Salt
For the spice paste
- 2 teaspoons Vegetable oil
- 2 teaspoons Asafoetida
- 2 teaspoons Coriander seeds
- 2 teaspoons Sesame seeds
- 4 Red chillies dried
- 1 teaspoon Chana dal rinsed and drained
- 3 tablespoons Coconut grated fresh
- 1 teaspoon Tamarind Extract
For the tempering
- 2 teaspoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Red chilli dried, halved
- 10-12 Curry leaves
Instructions
- Cook the peanuts in a pan of boiling water for about 30 minutes. Drain and set aside.
- To make the spice paste, heat the oil in a large, heavy-based pan over medium heat, add the asafoetida, coriander, sesame seeds, dried red chillies and dal and stir-fry for about 1 minute, or until the spices and chillies are fragrant and the dal changes colour.
- Remove from the heat and mix in the coconut and tamarind extract. Transfer to a blender or food processor, add 1/2 cup water and, process to make a smooth paste.
- Heat the oil for the tempering in a large frying pan (skillet) over medium heat, add all the ingredients for the tempering, and stir-fry for about 1 minute, or until the mustard seeds start to splutter.
- Add the pepper squares, then sprinkle over a little water, cover and simmer for about 10 minutes. Remove from the heat and set aside.
- Heat about 250ml / 8fl oz (1 cup) water in a large pan and add the spice paste and jaggery or sugar, then season with salt. Stir and bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Add the peanuts and (bell) peppers and simmer for a further 5 minutes until well blended.
Nutrition
Serving: 4gSodium: 17mgCalcium: 102mgVitamin C: 187mgVitamin A: 894IUSugar: 9gFiber: 8gPotassium: 648mgCalories: 304kcalSaturated Fat: 4gFat: 21gProtein: 12gCarbohydrates: 22gIron: 3mg
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