Masala kappalandi / masala peanuts

Movies or walk in the park or a temple visit is incomplete without buying some peanuts from the kappalandi karan. Those small cone shaped paper having hot hot peanuts which were fried in sand for uniform heating might contain some stones. But the taste was / is delicious. 

Masala peanuts was always bought by dad from the local bakery. I remember seeing it in those huge glass jars and if you were lucky the person weighing it might just get generous and present you with a handful!

Here is my version on those crunchy spicy delight.

Raw Peanuts - 1 cup

Kadala mav / besan / chana dal powder - 2 tbsp

Salt - 1 tsp

Chilli powder - 1 1/2 tsp

Asafoetida - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil for deep frying

Curry leaf - 2 sprigs

Mix together the powders - besan, salt, turmeric, asafoetida, chilli powder.

Take the peanuts in a deep vessel and tip the mixed powder over it.

Take water in a cup. Also take a spoon.

Carefully pour water by spoonfuls to just wet the mixture. The dough must be very thick while coating the peanuts.

Keep aside for 10 minutes.

Heat oil in a kadai.

While frying the peanuts, reduce flame and try to sprinkle individual nuts into the oil, ie, avoid cluster.

Keep mixing often and take off flame when golden.

When last batch is done, add the curry leaf to the hot oil and turn off flame. Remove using slotted spoon after 5 minutes. Mix with the masala peanuts.

When the peanuts cool down, store in airtight containers.

Vazhakka poriyal

Raw banana - 3 numbers

( padathi kaya or nenthiran is the best)

Dry Red chilli - 4 numbers

Kadala parippu / channa dal - 1 tbsp

Asafoetida powder / kayam - 1/2 tsp

Salt

Turmeric powder - 1/2 tsp

Oil - 1 tsp + 1 tbsp

Mustard seeds - 1 tsp

Curry leaf - 5 numbers torn into half

Heat 1 tsp oil and fry the channa dal and red chilli until dal turns golden. Turn off flame and add the asafoetida powder. When this cools down, powder and keep aside.

Peel and Cut the raw banana into small pieces. Cook in water (add salt and turmeric powder to the water) until soft but holds shape.

Heat 1 tbsp oil in a kadai and splutter mustard seeds. Add the cooked banana and curry leaf. Mix well.

Add the powdered spices and mix to coat all sides of the banana.

Heat on medium flame for 1 minute and serve.