I am doing an A-Z Tamil cuisine marathon this month and today it is the day of M. For M, I had some other recipe until last minute but as I was so busy with shifting, the recipe I had saved looked so tedious. So went on to make this simple yet delicious snack masala kadalai. Kadalai are nothing but peanuts. They are also called as ver kadalai ( ver means root) as they are found in the roots of the plant. As far as I have seen, peanuts are every one’s favourite. whatever avatar it is served, everyone loves it. In our house, we make boiled peanuts, roasted peanuts, masala kadalai, peanut brittle, peanut butter and many bakes using peanut butter, sundal, tempering in most coloured rice and so on, the list is endless. Mixture is one deep fried snacks and when served, we go right for the fried peanuts in the mixture. Only after finishing it off, we turn to other parts of the mixture.
Peanuts can also be very allergic. I am one person who loves it and also allergic to it. So I try to restict myself to just a handful of peanuts, however tasty it might be. I suffer from severe stomach ache when ever I relish peanuts. But still I couldn’t stay away from it. My hubby has made it a rule not to buy peanuts during our monthly shopping. So usually I don’t have stock of peanuts at home. This time, however I bought a half kilogram of peanuts and have been using it for this BM. So it was easy for me to make this masala kadalai. And I also didn’t eat more than 10 peanuts. Hubby and Sruti finished this off in half an hour. We mostly don’t measure for masala kadalai. We just add besan and rice flour by eye balling. But this time, I have measured the ingredients just for the post.
Mostly besan quantity is more than rice flour. Add red chilly powder according to your taste. When adding water, the mixture should not be very thick. Then your peanuts will be heavy with dough. And if the batter is too thin, then there will be no enough batter to coat them. The consistency is adjusted after trying to fry the peanuts in small batches. And for dropping the peanuts in hot oil, be very careful. I try to drop them one by one just to keep them separate. It is a daunting task but the end result gives you utter satisfaction. I also added a garlic clove to the oil to impart mild garlic flavour to the peanuts. But I didn’t find any. I think two or three cloves would do the trick. If you add food colour, you will get nicely coloured peanuts, but if you hate food colours, then you can just avoid it. But the peanuts would be paler.
Peanuts – 1 cup
Besan – 1/3 cup
Rice flour – 2-3 tbs
Red Chilly Powder – 1/2 tsp
Food Colour a pinch or two
Salt – to taste
Garlic – 2-3 cloves
Curry Leaves – 2-3 sprigs
Oil – To Deep Fry
Heat oil in a pan with garlic cloves in it.
In a bowl mix together peanuts, salt, besan, rice flour, red chilly powder and food colour.
Sprinkle water and bind the ingredients.
It must not be too thick or too thin.
Take handful of mixture and drop the peanuts one by one carefully in oil. Do it gently, otherwise the oil will splutter.
Fry on medium flame until the crust is brown.
Drain oil and transfer to a plate.
Once all the peanuts are done, add the curry leaves and fry until crisp.
Add it to the peanuts and mix well.
Discard the garlic.
Once completely cool, serve it in airtight box and serve along with a cup of coffee.