Every Maharashtrian Pantry has this – “Kutt” - Course Powder of Peanuts, commonly known as – “Shengdanyacha Kutt”. Most commonly used in Sabudana Khichdi - Vada, Bharla Vanga and Kakdichi Koshimbir. This is one of the item which you can avoid buying from a market as you can prepare it @home and store in your pantry for all uses. This is also used as one of the Podi – dry chutney, with Dosas and Idlis.
Just thought of posting some of my common homemade basic recipes, to start with this one.
You Need:
Peanuts – ¼ kg 
You Do:
Dry Roast the peanuts on a wide open pan, till they are light brown .
Allow it to cool, then rub them off to remove its skin. 
When done, just grind the peanuts to course powder.
Done! Store for Mahrashtrian recipes :D
Have used this only for sabudhana khichdi. Will check out the other recipes. Thanks for sharing.
ReplyDeleteLove the addition of peanuts in my curries,this powder is definitely handy..
ReplyDeleteI didn't know about this. Thanks for sharing:)
ReplyDeletenice..Thanks for sharing!!
ReplyDeleteIts must have in your pantry..I too make in batches and its so handy.
ReplyDeleteyummy powder... thanks for sharing...
ReplyDeletesimply delicious one....
ReplyDeleteI am curious.....
ReplyDeleteI have made peanut butter by placing peanuts in the blender and drizzling some oil in there...sans the frying pan.....
Now this is a similar process to creating peanut butter and leaving out the oil.... Is there a fine line of timing where the powder starts turning into a nut butter or is the oil the difference of the turning point?