This unique peanut raita is a creamy and flavorful South Indian side dish that adds a delightful crunch and richness to your meals. Made with roasted peanuts, freshly ground spices, and coconut, it combines nutty, tangy, and aromatic elements into a harmonious blend. Tempered with mustard, red chilies, and curry leaves, this raita pairs wonderfully with rice dishes and spicy adai, offering a refreshing yet indulgent complement to your main course. Perfect for elevating everyday meals or special occasions, this raita is a must-try for peanut lovers.
Peanut Raita
5
servings10
minutes5
minutesA raita made with peanuts that can be served with spicy adai.
Ingredients
Curd – 1 cup
Peanut (coarsely powdered) – 1/2 cup
Coconut gratings – 1 tablespoon
Black Pepper – 1/2 teaspoon
Cumin (Jeeragam) – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Salt – 1/2 teasppon or as per taste
- For seasoning
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Asafoetida Powder – a pinch
Red chillies – 2
Curry Leaves – few
Peanut – 1 teaspoon
Directions
- Take half cup roasted peanut and remove the outer skin. Put it in a mixie and coarsely powder it and keep aside.
- In a small kadai put black pepper, cumin and mustard one by one and dry fry separately each item till it starts crackling. Cool it and put all together in a mixie and powder it. Before removing add coconut gratings and grind it to a fine paste.
- Beat curd and add the above paste along with salt and mix well. Then add peanut powder and once again mix it well.
- In a small kadai put the oil and when it is hot add mustard. When it starts crackling, add asafoetida powder, red chillies, curry leaves and peanut. Add this seasoning to the Raita and stir well.
- Serve with any rice dishes. It goes well with Spicy Adai also.
This looks really great! I am going to make it tomorrow but I have a question. Is the mustard that we add to oil mustard powder or more mustard seeds?
Thank you Chaya for visiting my site. It is whole mustard seeds.
Thank u for all the dishes with their original packaging