Peanut is main ingredient in Maharashtrian food especially in the fasting (upwas /vrat) food. The most common way to use peanut is in coarse powder which is called 'Danyacha kut' OR Shengdanycha koot in Marathi. It is an important ingredient in my kitchen due to husbands biweekly fasting.Hence you will find a number of fasting recipes on my site which has peanut powder /Shengdanycha koot as an essential ingredient.
Though this is a simple process & my monthly task I am posting as many people are unaware of the process.
It is used in Koshimbirs, stuffed curry and mainly for fasting food like sabudana khichadi, danyachi amti,upwas thalipeeth,upwas chutneys,dahi chutneys,upwas kachori,upwas batata wada.
Ingredients
Peanut (groundnut /shengdana/ mungphali) 500 gms ( You can take the desired quantity)
Method:
1.Roast peanuts in kadai /yok/ frypan on low flame. Roast it stirring continuously till it becomes slightly brown. Alternately if you have microwave at home you can place peanuts in microwave safe plate and keep on high for 4 minutes.
2.Allow it to cool. When cooled, rub the peanuts were rubbed between palms to remove the skin.You can even remove skin by twisting them in between your fingers.
3.Skin should be separated from the peanuts and discarded. They should be browned as shown below
4. Now put browned peanuts in a mixer and grind to a coarse powder as shown in picture.Do not run mixie for longer time or else the groundnut powder will get converted into a lump as peanut will ooze oil. Simply pulse mixie on & off for 30 seconds till you get a coarse powder.
5. Roasted peanut powder /Shengdanycha kootDanyacha Kut is ready to use.
6.I like my powder to be coarse so I dont finely grind & make a paste but allow few bits of peanut to remain in koot so that one gets a crunchy taste while eating the sabudana vada or any other fasting recipe made using this kut
Super Authentic preparation :)
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