Peanut Amti (Curry)
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★ 4.5
West Indian • Maharashtrian • Fasting
Peanut Amti (Curry)
23 mins
4 servings
Cooked 100+ times recently
VegAbout this dish
Karivepaku Podi (Curry Leaves Powder, Karuveppilai Podi) is a South Indian condiment (dry chutney powder) that brings together the refreshing flavor of curry leaves and spices. Pair with a Rice, Dosa, or Idlis.
Ingredients · 10
- 10 g Kokum (for soaking)
- 100 g Hot Water (for soaking kokum)
- 1 tsp Jeera
- 1 tbsp Ghee
- 60 g Roasted Peanuts
- Water from soaked Kokum
- 8 g Jaggery
- 1.5 tsp Salt
- 1.5 tsp Rock Salt
- 250 ml Water
Instructions
Prepare initial ingredients
- Add
- Sautés
- Stirs
- 31 min
How
Begin by soaking 10 g Kokum in 100 g Hot Water in a separate bowl for 30 minutes. Meanwhile, add 1 tsp Jeera and 1 tbsp Ghee to The Upliance jar. The Upliance will then sauté these ingredients on medium heat for 30 seconds with automatic stirring.
Combine and cook the curry base
- Add
- Stirs
- 12 min
How
Discard the soaked kokum pulp, keeping only the water from it. Add the Water from soaked Kokum, 8 g Jaggery, 1.5 tsp Salt, 1.5 tsp Rock Salt, and 250 ml Water to The Upliance jar. Then add 50 g Roasted Peanuts. Close the lid and The Upliance will cook the curry on medium heat for approximately 12 minutes with automatic stirring.
Thicken the Amti
- Stirs
- 10 min
How
Repeat the above process as The Upliance will further thicken the Amti on medium heat for approximately 10 minutes, with automatic stirring and scraping, ensuring a consistent texture.
Garnish and Serve
- Add
- Serve
How
The dish is ready. Transfer the Peanut Amti from The Upliance jar to a serving bowl. Garnish with the remaining 10 g Roasted Peanuts. Your traditional Maharashtrian Peanut Amti is ready to be served warm.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
275
Calories
10g
Carbs
9g
Protein
24g
Fat
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