I learned this South Indian peanut sambar recipe from my mom during her visit to the USA. I grew up eating this shenga saaru with rice but my family liked eating with Ragi Mudde. In this recipe, roasted peanuts are ground to a paste, and visually you can’t even tell what it is made of until you taste the dish. It’s very easy & quick to make if you already have roasted peanuts handy at home. Traditionally this sambar is not boiled and is served cold. But I have seen different versions of peanut sambar on the internet where they boil the sambar but never tried those. Gurellu pudi (Uchellu) is known as Niger seeds in English is optional in this recipe, but if you are from North Karnataka you will definitely know the taste it gives to the dish and I recommend not skipping it.
How to make Shenga Saaru
Dry roast peanuts till they have brown spots on their skin, keep aside. You can also roast the peanuts in the air fryer. In the same pan take 1 teaspoon of oil, add onion and fry till light brown in color and then add garlic and saute for 30 secs. Turn off the flame. In a blender add roasted peanut with skin, roasted chana (putani), onion-garlic sautéed mixture, tamarind, red chili powder, sambar/rasam powder, and grind it with water till smooth paste. Keep aside. Now, prepare the tempering, in a kadai add oil, once hot add mustard seeds, jeera and let them splutter. Then add curry leaves, onion saute till onions turn soft. Switch off the flame. To the tempering add grounded peanut paste, turmeric powder, gurellu pudi, jaggery, coriander leaves, water, and salt. Mix well. Don’t boil the sambar. Shenga Saaru or Peanut sambar is ready to serve with Ragi Mudde or Rice.
More Karnataka recipes
Girmit|Hubli-Dharward Style Girmit RecipeNargis Mandakki |Davangere Special Puffed RiceMasala Puffed Rice|Spicy Garlic Puffed RiceKarnataka Style Mandakki Usli Recipe|Puffed Rice UpmaAvarekalu UpmaTomato Slice ChaatBesan Masala PeanutsJhunka Vadi
Subscribe to my Youtube Channel for healthy & tasty video recipes.
