Low carb Peanut curry for Mahashivratri, Ekadashi and Navratri !
Peanut curry is a Maharashtrian dish made on fasting days like navratri, mahashivratri and Ekadashi. Since my family fasts on these days, I made this curry low carb for all the people fasting on these days.
So, you don’t fast ? Me neither ! I had it because it was too delicious 😛
Mahashivratri, which literally means The Great Night of Shiva– is a Hindu festival, celebrated in the states of Maharashtra , Punjab, Gujarat, Andhra Pradesh, Karanataka, Kerala, Tamil Nadu and Telangana . It is a major festival in Hinduism, and marks a remembrance of “overcoming darkness and ignorance”.
Significance of Mahashivratri-
Maha Shivratri was the day when Shiva drank poisonous negativity to protect the world. It is mentioned in several Puranas. Different mythologies are associated with the festival, but all mention fasting and reverence for icons of Shiva such as the Lingam. Several people perform panchang-abhishek using panchagavya- milk, butter, ghee and sugar, meaning Shiva is proffered with wood-apple leaves, cold water and the panchagavya.
If you want to read more about the festival, click here.
Maharashtrian eating associated with the festival-
People generally eat sattvik food when it comes to this day. Fruits, yogurt, dry fruits, peanuts, honey, tapioca are some of the food items. Maharasthrians make Peanut curry, Vari cha bhaat, batata sabji on this day. Danyachi amti is a very famous dish in my family. There hasn’t been a single shiv ratri without this curry. It is best taken with vari cha bhaat , but I had it with cauliflower rice 😛
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 60 grams or 6 tbsp roasted peanuts just roast the peanuts on tawa until they brown. Peel off the skin if you are using the skin-on peanuts. I used nakes ones, so cut the time required in half !
- 1.5 tbsp Ghee
- 4-5 green chillies
- 1 tbsp Lemon juice
- 1/2 sprig curry leaves use these for tadka
- 1 tsp + 1 tsp more cumin seeds use the rest for tadka
- 1 tsp salt or as per taste
- 1/2 inch ginger
- 1 cup freshly grated coconut
- 2 cups water
Ingredients
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|
- First roast the peanuts on a girdle until they are slightly dark. Let them completely cool.
- In a grinder, add the toasted peanuts along with coconut, cumin seeds, ginger and chillies. Add 2-3 tbsp of water to bring it all together when grinding.
- In a saucepan, melt the ghee. When the ghee is hot, add the cumin seeds and curry leaves. Let the flame be medium or else tadka will be burnt.
- Add the peanut paste, mix well. Add 2 cups of water and let it boil.
- After 1 st boil, lower the flame; add salt if desired and switch off the flame.
- This is best served with cumin cauliflower rice.
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