Nerkadle Upkari (Peanuts/ Groundnuts Bhaji/ Stir Fry).

“Nerkadle Upkari (Peanuts/ Groundnuts Bhaji/ Stir Fry)” … Peanuts are versatile nuts consumed all round the world by adding to different types of dishes like peanut butter, peanut oil, peanut flour etc. the list is endless and the most favorite of all time are crispy roasted peanuts with/ without masala and in most recent years its the cheesy peanuts; children just love them ... for a change here is a simple- nutritious bhaji that can be relished as it is as an evening snack or for those in between hungers … try it, it tastes awesome ... Yummilicious ....

** Peanuts is a species in the legume or bean family and is also known as Kadlo, groundnuts, shengdana, nelakadale, moongphali, monkey nuts, pig nuts, etc around the world in different languages. Peanuts are mainly called as groundnuts as they are obtained from the ground. Popularly used as seed oil in India, peanut oil obtained from peanuts is very famous and is used in cooking in most of the households. 

** These delicious, crunchy, nutty peanuts are popular all round the world and known for their immense health benefits. Peanuts can be consumed raw, cooked or roasted as per individual taste/ preference. A variety of products like roasted peanuts, peanut butter, peanut oil, peanut paste, peanut sauce, peanut flour, peanut milk, peanut beverage, peanut snacks (salted and sweet bars) and peanut cheese are just a few to name,. 

** Masala crunchy fried Peanuts are famous in India and are consumed the most as a snack throughout the country. During Diwali festival almost every home stocks up on these to serve and to munch on through the festive days with other goodies. Amma always prepared them often throughout the year as being a large family, we children always demanded for snacks for that in between hunger pangs during holidays. 

** I sure do miss those childhood days when we enjoyed munching on a bowl of masala kadlo as referred in Konkani along with chilled limbiya sherbhat (lime jucie/ nimboo paani). Till date, I try including them during summer days to relive those memories but it's never the same. Those chit chats and snacks enjoyed with siblings, neighbors, cousins, friends are something treasured, I guess to relive at old age. 

** With changing times new dishes always crop up, that's innovation but trust me old is gold. However peanut butter that has caught the fancy as a bread/ toast spread also tastes great. The next best I love is Cadbury's coated peanuts which tastes excellent, though I have not tried preparing them as we need the special roll machine for it, I have often purchased it from stores and it tastes simply delicious. 

** Well, there are many more items prepared or added on to dishes which I will share as and when I prepare, eg. peanut bars, cakes, farsan, blends etc. Without running into much details of the endless peanut dishes I would like to go ahead with this simple recipe of spiced cooked peanuts that taste really awesome especially during monsoon and winter. Do try it and serve as snack/ side dish with something warm. 

** Here is my recipe for “Nerkadle Upkari (Peanuts/ Groundnuts Bhaji/ Stir Fry)” ... my style do try and enjoy in limits ....

** Wash and soak 2 cups of peanuts (groundnuts, shengdana, nerkadlo, moongphali, Kadlo, Nelakadale) overnight or for about 6-8 hours in plenty of water. Drain off the water completely and then rinse well with water, add it in a pressure cooker pan along with water say about an inch above the level of the peanuts. 

**  Add a pinch of salt (namak/ meeta) and haldi (turmeric) powder along with 1/2 tsp of coconut oil (nariyal tel/ narlel tela) and pressure cook on medium heat to 1-2 whistles. Remove, keep it aside and allow the pressure in the cooker to fall on its own. Open the lid and leave aside ready for preparation of bhaji.

** In a thick bottomed kadai/ pan, add in 1 tblsp of coconut oil (nariyal tel/ narlel tela), when hot add in 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter, lower the heat and add in a pinch of methi (fenugreek) seeds, ½ tsp of haldi (turmeric) powder, 8-10 fresh curry leaves (kadipatta/ karbevu), 1 tsp hing (asafoetida) powder along with 1 tblsp of sambar powder and mix well. 

** Note : While adding the masala powders see to it that the heat is minimum lest it burns, you can sprinkle some peanut cooked water if need be.

** Add about 4-5  tblsps (1/4 cup approx) of freshly grated coconut (soyi/ nariyal), mix well and let all ingredients cook for 2-3 minutes only. Now add the pressure cooked peanuts along with the water in which it is cooked and mix well. Cover and cook on medium heat, stirring often until all the water has evaporated.

** If the water content added is less or once it has evaporated a bit, lower the heat, so that the ingredients do not stick to kadai or get burnt. When done remove from fire and keep it aside covered for a few minutes and it is ready to be served. You can garnish it with finely chopped fresh coriander leaves if desired, I have not added.  

** “Nerkadle Upkari (Peanuts/ Groundnuts Bhaji/ Stir Fry)” is done and ready to be served. Always serve hot with a dash of freshly squeezed juice of lemon/ limbiyo if desired, though it tastes great served as it is too. Peanuts are high in calories having more fat content so enjoy them in limits with family and friends. I served it along with pova usli (seasoned beaten rice) for breakfast and it was a fantastic combo. Sorry, I could not click a picture as I had guest who were eagerly waiting, but sure to do the next time and share the same here for reference, you may try your own combo.

** Just a word of caution : Though you can carry this in lunchbox, I would not suggest you avoid the same if the duration is more than 6 hours. Addition of coconut at times spoils the bhaji when left at room temperature for more than 6-8 hours especially in summer, so please consider the same unless its insulated box. 

** Note: If you do not have sambar powder or do not want to use it for any reason then you can add any other masala curry powder or a little bit each of red chilly powder, dhania~ jeera powder and garam masala powder too.