WV8,9 and 10 ~ Spicy Peanut Butter

Gundu Malli (Jasmine) from Backyard
Gundu Malli (Jasmine) from Backyard

Weekend (day 8 and day 9) went by so fast with sightseeing, shopping trips and the festival (Nagula Chavati). Foodwise, I stuck to the Workout Vratham and filled the belly with an assortment of beans, greens, vegetables and fruits. I had two sesame laddus that we traditionally prepare for Nagula Chavati festival. The sesame laddus were made in a mortar with pestle power.

On day 10, that is today, here it went my sucky routine:)

Morning:
A cup of ragi ganji without sweetener

Noon:
A cup of Chard pappu (Chard with Toor dal)
Half cup of Turai curry (beerakaya kura)
A big bowl of hot tomato rasam
Half apple

Evening:
A cup of ginger tea without sweetener
Handful of roasted peanuts

Night:
2 pesarattu with generous helping of spicy peanut butter
Half cup chard pappu
A glass of buttermilk

Workout:
An hour of 4 miles walk, an hour of step plus abs class at the gym – morning
Sewing pillow covers – evening

In Retrospect:
Glad to return to week day routine.

Spicy Peanut Butter ~ India Inspired

Ingredients:

1 cup shelled, good quality peanuts
1 tablespoon coriander seeds
1/2 teaspoon cumin
2 cloves, 1-inch piece of cinnamon
6 dried red chillies
2 tablespoons of tamarind pulp
1-inch piece of peeled fresh ginger
1/4 teaspoon salt or to taste

Preparation:

Heat an iron skillet. Add and roast peanuts, continuously stirring with a spatula on medium heat to uniform pale brown color . It would take about 10 to 15 minutes of roasting time. Transfer the peanuts from skillet to a plate and wait until they are cool to touch. Rub and remove the skin coverings.

In the same skillet, add dried red chillies, coriander seeds, cumin, cloves and cinnamon. Toast to fragrance. Cool.

Take roasted peanuts and toasted spices in a blender or food processor. Add salt, tamarind pulp and ginger. Grind until fairly smooth. Add few tablespoons of water if necessary for easy mixing. You could also add a tablespoon of sugar or jaggery for subtle sweet touch. Remove and store in a jar. Stays fresh upto a week when refrigerated.

Spicy peanut butter tastes great with breakfast items. It also makes a fine dip and spectacular Indian-inspired sauce for vegetables like bell peppers, broad beans (Chikkudu), brinjals and potatoes.

Spicy Peanut Butter ~ India Inspired
Spicy Peanut Butter for Jihva:Peanuts at Pavani’s Cook’s Hideout

© Recipe and Photos Copyright 2009 Indira Singari.

22 Comments

  • By Sonu, July 27, 2009 @ 11:15 pm

    Indira, loved your innovative idea of peanut butter! The Jasmine flower look so beautiful. Love the jasmine fragrance all the time. :)

  • By Madhavi, July 27, 2009 @ 11:23 pm

    I like the way you are presenting your WV journal Indira. The flowers pictures, food items list and a detailed recipe. Great presentation.

  • By Nirmala, July 27, 2009 @ 11:59 pm

    Wow Jasmine! The only flower I would wear in my hair! The peanut chutney looks lovely. It would taste heavenly with soft piping hot idlis!

  • By PARI, July 28, 2009 @ 12:19 am

    wow . A nice innovative recipe and the best part simple to make.

  • By arundati, July 28, 2009 @ 2:02 am

    pesarattu rocks for this WV!! i’ve been having variations of dal dosas.

  • By ranjan, July 28, 2009 @ 5:03 am

    Indira, must try this. You are doing so well and I really admire your will power. Love peanuts so will be trying this very soon.

  • By tigress, July 28, 2009 @ 5:49 am

    this looks amazing indira. your creativity in cooking is so inspiring!

  • By Mamatha, July 28, 2009 @ 6:04 am

    Love your version of peanut butter Indira, I have to try it sometime.

  • By Lakshmi, July 28, 2009 @ 7:40 am

    I am loving the idea of eating the kura (palya/ curry) with rasam. So filling. Can totally omit rice and chapathis.
    But is chapathis also carb-filled? Is that why you are leaving it out from your diet?

  • By Pavani, July 28, 2009 @ 8:28 am

    Multi-purpose peanut chutney looks delicious Indira. Flowers from your garden remind me so much of India. I wish I could plant some here in NJ.

  • By Padmaja, July 28, 2009 @ 8:39 am

    Indira, I eat peanut butter and avakaya sandwiches routinely when I travel. I load up my suitcase with a priya pickles jar and individual packs of smuckers peanut butter. In most hotels the breakfast area has whole wheat bread and voila, I’ve got a protien rich meal and tasty vegetarian meal. Hope other readers who are frequent travelers will try this combination.

  • By Hari Chandana, July 28, 2009 @ 8:52 am

    Oh! Wow.. Looks delicious.. Wonderful presentation!!

  • By DK, July 28, 2009 @ 12:16 pm

    I love pesarattu with peanut chutney. I am sure I will love this spicy nut butter too.Bookmarked to try

  • By Kay, July 28, 2009 @ 1:03 pm

    I remember you posting a similar peanut based spice podi in your prev. blog and It’s been on my to try list since then. Do you think we can somehow spice a storebought almond butter or pure peanut butter?

  • By Vichika, July 28, 2009 @ 5:11 pm

    Hi Indira! I have more of a gardening question. My little malli bloomed like crazy few weeks back (one day the count was 25!) and since the clouds started showing up, I only see at the most one flowers per day. My question is, Will it help if I remove the dried up pods (that hold the bud)? And also, is malli like kanakambaram; the more you pluck flowers, the more it blooms?
    Thanks!

  • By Ashwini, July 28, 2009 @ 5:59 pm

    Hi Indira,

    Do we get Gundu Mallige plant here in US? If yes, can you please let me know where. Thanks.

  • By Indira, July 28, 2009 @ 9:25 pm

    Thank you friends for your lovely and supportive comments. I greatly appreciate all the good words!

    Pavani: Thank you for hosting the Jihva:Peanuts. I enjoyed making this for the event.

    Kay: Never a big fan of commerical peanut butter blends due to sneaky hydrogenated oil, but we could easily spice up the CPB or almond butter with this recipe.

    Vichika: 25 blooms a day, that is wonderful!
    I think the plant was spent allready, and trying to gather up nutrients for the next big show. Also many factors influence bloom count. Plant size, water frequency, soil nutrition and sunshine etc.
    Removing the dried up pods improves the appearance of the plant, but I don’t think it would be of much help in bloom resurrrection. Same with plucking the flowers.

    What kind of gundu malli you have? single petal or like mudda mandaram, double petal type?
    Mine is a single petal flower and I am looking for mudda gundu malli plant.

    Hi Ashwini: I got mine from Meenakshi Temple at Houston. Lowe’s and Home depot also sell gundu mallige. Also check out your local nurseries.

  • By Vichika, July 29, 2009 @ 9:35 am

    Thanks for your response, Indira. our little malli (we call her missamma) is about 2 feet tall and blooms single petal wonders. I will keep up with my care-routine and wait for the next bloom. we bought our malli and kanakambaram from Cornelius Nurseries in Houston (Dairy-Ashford@I-10).

  • By poornima, August 2, 2009 @ 7:26 pm

    Wow. Gundu malli in your garden! I can only dream of this in my cold Melbourne. Lovely posts Indira. Thanks.

  • By Shoba, August 4, 2009 @ 10:12 pm

    Hi Indira,

    Lovely photo on the jasmine flower buds….Lovely combination of the white against the clean green. Love your site and have chosen you to pass on the Kreativ Blogger award. Please do accept it from this humble fellow blogger!!!
    Regards,
    Shobha

  • By lakshmi, March 9, 2012 @ 1:22 pm

    Hi Indira,
    Can you give me the cutting of the gundu malli. I live in telfair too. I am ready to exchange arabian jasmine variety if you like or pay for the cutting. I will try to root this.

    Thanks.

  • By MSN, May 2, 2014 @ 8:00 pm

    Raagi mudda with Peanut gojju is great combination. Would you post recipe of peanut-gojju ( Not chutney)

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