The best place on earth to enjoy the monsoons is Kerala at the tip of the Indian peninsula. And there’s is no better snack during those rainy days than peanuts roasted with curry leaves and coconut oil. And I make it in the microwave making it an extremely healthy option as I use just 1 teaspoon of oil for a cup of peanuts.
Raw peanuts with skin 1 cup
Fresh curry leaves, a few sprigs
Coconut oil 1 tsp
Salt to taste
Red chilli powder 1/2 tsp
Wash the curry leaves and dry it with a kitchen towel. Transfer to a microwave safe dish.
Add the peanuts to the dish.
Add the oil and mix well.
Microwave for 2 minutes. Stir. Microwave for another 2 minutes. Stir. Microwave for 1 minute.
Add the red chilli powder and salt. Mix well. Use your fingers to crush the curry leaves, which will be crisp by now.
Peanuts are my weakness. I can have it in any form — raw peanuts made into a Thai curry, crushed in a Maharashtrian salad, salted like those sold outside movie theatres in Kerala when we were kids, or made into snacks à la Haldiram or Bikano. This snack where raw peanuts are coated with chickpea flour and fried is a favourite. I have, however, made it healthier using the microwave, using just one tablespoon of oil.
Raw peanuts 250 g Chickpea flour (besan) 5 tbsps Salt 2 tsp Red chilli powder 1 tbsp Sundrop vegetable oil 1 tbsp
Soak the peanuts in water for five minutes. Drain and keep aside.
In a microwave safe dish mix the chickpea flour, red chilli powder and salt.
Add the drained peanuts and oil and mix well.
Microwave for two minutes. Take the dish out and stir the peanuts to break up any lumps. Microwave again for two minutes.
Repeat this till the raw smell of the flour is gone and the peanuts are crispy. The colour will change from yellow to medium brown.
The peanuts should be ready in about eight minutes.