Shengdanyachi koot or peanut powder recipe - I adore the Maharashtrian cuisine which is very unique and distinct. Many dishes are prepared using peanut powder as key ingredient. I have been making peanut powder based dishes for the past several years. So, I store home made peanut powder and use them as and when required. This powder is essential for dishes like bharli vaangi, bharli mirchi, bharli bhindi, bhrali karli, bharli dhodka, sabudanyachi khichdi, sabudana batata thali peeth, sabudana batata vada, kande pohe, susla, shengdanyachi chutney etc.
Shengdanyachi koot recipe with step by step pictures
Handpick the peanuts and set aside. Heat a pan or kadai and roast the peanuts till crisp on low flame. Roast in 2 batches.
Remove into a plate and allow to cool.
Then transfer the roasted peanuts onto a new paper.
Take a rolling pin and gently roll it on the roasted peanuts to separate the husks.
Transfer the peanuts along with husks into a supli. Now shake the peanuts and husks, blow lightly over the supli by shaking it slightly and sperate the husks as shown below.
Separate the husked peanuts.
Put the husked peanuts to a mixer jar. Grind it in 2 batches to make a slightly coarse powder.
Transfer the peanut powder to an airtight container and store. Use the shengdanyachi koot as and when required.