Fasting during Navratri doesn’t have to be boring or tasteless. In fact, it’s the perfect opportunity to explore new flavours!
Join me in the kitchen as I make Fariyali Peanut Curry with some roasted peanuts, coconut, and top it off with some fresh coriander.
So, put on your apron and whip up some deliciousness this Navratri.
| Servings | 2 persons |
| Course | Main |
| Preparation Time | 5 minutes |
| Cook Time | 15 minutes |
Ingredients for Fariyali Peanut Curry(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 3 tbsp | Coriander leaves |
| 3 tbsp | Grated fresh coconut |
| 3 tbsp | Roasted peanuts (skin removed) |
| 2 – 3 | Green chilies |
| 1 no. | Lemon juice |
| 1 tbsp | Sugar |
| Salt to taste | |
| 2 cups | Water |
| 1 – 2 tbsp | Oil / ghee |
| ½ cup | Curd (beaten) |
| 1 tbsp | Cumin seed |
| 2 – 3 tbsp | Fresh cucumber, chopped |
| 1 tbsp | Coriander leaves for garnish |
Instructions for Fariyali Peanut Curry |
|
| 1. | In a mixer grinder blend the coriander leaves, peanuts, coconut, green chilies into a fine paste. You could add 1/4th cup of water to smoothen it. Strain the mixture. |
| 2. | Mix the green mixture along with curd and water, and keep aside. |
| 3. | Heat the oil / ghee. Splutter the cumin seeds. Add the green curry mixture. On a low flame, cook the curry for 10-15 minutes. Add salt, sugar and lemon as per taste. |
| 4. | Once the curry is thickened, add the cucumber as well as garnish with 1 tbsp coriander leaves and serve hot. |
| 5. | Goes well with samak rice. |
