2 cups Ground nuts - without skin
Handful Red Chilies
1 tsp Jeera
¼ tsp Hing
6 -8 Garlic Pods
Few curry leaves
In a skillet fry the ground nuts till they are golden yellow. Remove let cool. Skin of the nuts can be removed by gently rolling the nuts between hands.
It is really important that it is stirred frequently and have the flame in low/ medium. This way the seeds are roasted completely without just the outer part and prevents from darkening.
Take 1 tsp of oil in a skillet add jeera, hing, curry leaves, red chilies and chopped garlic. Fry till they are nicely done.
Red chilies can be adjusted according to taste.
Let cool. Grind the red chilies first to a smooth powder in a spice mill or blender; remove from the jar on to a plate. Then add the ground nuts. Ground nuts are very soft and become powder very fast. Briskly turn the blender on/off a couple of times and check for the mixture. Too much grinding will make the nuts soggy by letting out the natural oil in the seeds. Remove on to the plate.
Add salt to the mixture and mix it thoroughly.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Ground nut powder can be eaten with hot rice and a tsp of oil. It can be used as a side dish in idli’s.