Servings : 2 persons
Published date : September 12, 2012
Ingredients used in SINGADA AMTI
• Water as needed 0.
• Green Chillies 2-3 Numbers.
• Cumin seeds 1/2 Teaspoons.
• Ghee/ Clarified butter 1 Tablespoons.
• Roasted peanut powder 1/2 Cup.
• Freshly ground coconut 1 Cup.
• Salt To Taste.
• Sugar Pinch.
• Kokum water 3 Tablespoons.
How to make the recipe:
Add ghee in a hot pan and when the ghee melts, add cumin seeds, chopped green chillies, and freshly ground coconut. Cook this for about 4-5 minutes. Add water, check the consistency and then add salt to taste.
Once this mixture comes to a boil, add roasted peanut powder and mix well. Add a pinch of sugar, very little kokum water for sourness and mix. Bring this to a boil and switch off the flame.
Serve hot with any type of bhath (rice preparation) or it also goes well with upma, dosa etc.
Cooking with images
Sengadana Rassa , Peanuts rasdar, Kadelakayi saaru
Nilakadala ve??a kari, Magapha??nu? shaak, Peanuts tari tarkari
How to makeDal Maharani?How to cookDal Maharani?Learn the recipeDal Maharaniby vahchef.F
Singada Amti is a typical dish from the Maharashtrian cuisine made into a slightly thick sauce having incredible spicy, tangy and nutty flavours from kokum, roasted groundnut powder, fresh coconut mildly spiced with green chillies.
This recipe is a peanut based dish which is the core element in most Maharastrian dishes. Singada Amti is also known as Shengdana chi amti. Peanut or Groundnut is an unavoidable ingredient used in most Maharashtrian recipes such as Koshimbir, Sabudana Khichidi, Palli chutney, Val Vangi Batatachi Baaji, Bharli Tondi (Tindora masala), and many more Maharashtrian recipes. Maharashtrian food is characterized by the large variety of vegetables, fish and coconuts and peanuts is the main cooking medium in Maharashtrian cuisine.
Peanuts have an amazing nutty sweet flavour, are crisp and crunchy and have a strong fragrance while baking or frying. Groundnuts are also known as peanuts in English, Kadlekayi in kannada and shengadana in Marathi. Peanuts are about as popular in North Indian dishes as coconut is in South Indian dishes. Peanuts are used in several fried teatime snacks like the Poha Chuvda, mixture, Peanut laddu, peanut chikkis etc. These are also used in seasoning many of the rice preparations like Bisibele bhath, Vangi bhath, Puliyogare, Pohe etc. Peanuts are very versatile ingredient used in sweet and savory dishes.
Generally in most Maharashtrian homes, roasted peanut powder is ground and stored in airtight containers for few days. Like other dry chutney powders, peanut powder is also prepared which helps in cooking this dish in a jiffy. When you do not have time to cook any accompaniment for rice, chapatti or snacks, Singada Amti is the ideal choice to prepare and serve. This dish can also be served with jowar ki roti or jowar bajre ki bhakri. A yummy Masala bhath with singada amti are among the easiest dishes to cook and makes a complete meal in less than half an hour. This would in fact be a complete protein packed meal with delicious flavours.
Singada Amti or peanut curry is typically eaten by Maharashtrians when they are fasting for religious reasons; hence they make it healthy, light yet delicious. Peanut come from a legume family and not from the nut family. The nuts originate from the stems, but are pushed into the ground by the plant at an early stage, and it is underground that they mature. Peanut actually originates from semi-arid areas of Brazil. The natives used to eat peanuts as part of their regular diet. Peanuts were later placed on African slave boats that travelled to North America, and that's how they found their way to the modern world. Salted, shelled, raw, roasted, tangy, spicy, unshelled; peanuts are available in variety of forms. They are almost available everywhere like local trains, on the street side, on beaches, in bars etc as a "Time pass" snack.
To prepare this delicious Singada Amti, firstly add ghee in a hot pan and when the ghee melts, add cumin seeds, chopped green chillies, and freshly ground coconut. Cook this for about 4-5 minutes. Add water, check the consistency and then add salt to taste. Once this mixture comes to a boil, add roasted peanut powder and mix well. Add a pinch of sugar, very little kokum water for sourness and mix. Bring this to a boil and switch off the flame. Serve hot with any type of bhath (rice preparation) or it also goes well with upma, dosa etc.
Peanuts do taste extremely good but also delivers a multitude of health benefits. They are good source of monosaturated fats, antioxidants and calcium. They aid gastrointestinal health and are heart healthy nuts. Human body requires five main nutrients to maintain and repair the tissues namely food energy, protein, phosphorous, thiamine and niacin; all these five nutrients are available in abundance in groundnuts.
Groundnuts are rich vitamins and contain at least 13 different types of vitamins that include Vitamin A, B, C and E. along with this, groundnuts are also rich in 26 essential minerals like calcium, iron, zinc, boron, etc. these help in brain function and development and also help to maintain strong bones.
If you think peanuts are not a good choice for a healthy diet, then you must rethink again! The positive benefits derived from eating controlled portions of peanuts daily can contribute significantly to your health. Regular consumption of peanuts can actually help to ward off certain diseases and cancers, and help boost your energy level.
Eating Singada Amti for sure would do good for your health and taste for your palate. Do try this recipe and enjoy the flavours. Check out the below link and view the making of this dish: