2 cups peanuts
1/2 tbsp. red chilli powder
1/2 tbsp. salt
1 tsp. cumin seeds
2 tsp. sugar
2-3 pinches asafoetida
Roast the peanuts lightly.
Rub the nuts with a wad of cloth when a bit cooled.
This will remove the thin covering easily.
Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
Put all the ingredients, with the nuts, in a dry grinder.
Grind very coarsely.
Transfer the contents to a mortar and pestle.
Pound till the oil shows on fingers on touching.
Serve dry with rice.
Or mix into some plain yoghurt to make a thick chutney .
This may be served with snacks like vadas or bajjis.
Store in a clean dry jar.