Masala Peanuts(Congress Kadlekyi)

Posted on Updated on

About Masala Peanuts

Ready Masala Peanuts

Peanuts/groundnuts are a favorite time pass for many of us. It is relished in several different forms – tender ones are just steamed in cooker with a little salt in it. Also they are roasted with the skin giving a very different taste. They are deep fried in oil – with different kinds of Masala (like Haldiram’s) and when not eaten by themselves, they are an essential embellishment to mixtures, Puliyogare, coconut rice, Lemon rice etc.

Masala peanuts is the delicacy of Bangalore. It is also called by the name Congress. In my young days in Bangalore this was available for meagre 5 paisa in bakeries in a small paper pouch. Later it became so popular that it was prepared in bulk by some reknowed bakeries and was distributed widely to smaller shops. I borrowed this recipe from one of my friends in Sirsi long ago. I often prepare it and serve it as snacks for tea and also for parties. Its an easy recipe and we all love it.

What you need to have

Dry peanuts – 500 grams

Curry leaves powder – 50 grams

Chillie powder – 2 teaspoons

Turmeric powder – 3 teaspoons

Pepper powder – 1 teaspoon

Asafoetida powder 1 teaspoon

Salt as per taste

Oil – 300 ml (for deep frying)

Ingredients of Masala Peanuts
Ingredients of Masala Peanuts

What you do with what you have:

1. Warm up peanuts in wide bottomed bowl on the gas on medium flame, so that neither the skin colour of the peanut changes nor the nuts are roasted as shown in the image below.

Warmed Peanuts

Warmed up Peanuts

2. Peal the warmed peanuts and keep it aside.

Pealed Peanuts

3. In a broad based vessel pour cooking oil and put it on medium flame. When the oil is heated fry the pealed peanuts till done .(Fry it in two or three lots and not all once.)

4. Separate curry leaves (Kari Patha) from the strings and roast it in a bowl on medium flame in such a way that, it turns crispy but doesn’t change the colour.(Make sure that it should not even turn black.)

5. On cooling powder roasted curry eaves and keep it aside. (Just rub it with your hand to powder them)

6. Powder pepper in the dry mixer.

7. Transfer fried peanuts to a seperate bowl and add curry leaves powder, salt, chillie powder, pepper powder, turmeric powder, asafoetida powder to it and stir continuously on low flame for around 2-3 minutes

Masala Peanuts is ready now. Store it in air tight containers.

Ready Masala Peanuts

Ready Masala Peanuts

Note: While warming up Peanuts make sure that it is not fried and doesnot change its colour or even roast , since when fried in oil , there are chance that, it may get over done and taste bitter. proportion of chillie powder and pepper powder etc ., can be adjusted as per taste. It remains afresh for atleast 15-20 days if fried in fresh cooking oil. Please donot deep fry in coconut oil as it gets spoilt soon.

How long it takes : 45 minutes


6 thoughts on “Masala Peanuts(Congress Kadlekyi)

    priya said:
    June 12, 2008 at 6:34 pm

    was looking for this receipe for a long time.Thanks so much for sharing it

    prathibalrao responded:
    February 4, 2009 at 6:22 am

    Hi Priya,

    Thanx my dear!!!!

    Garlic Masala Snacks « The Indian Food Court said:
    December 16, 2009 at 9:40 am

    […] in so many veg-curries for extra flavour and to thicken the gravy. I have already put up the normal masala peanuts before and today I would like to put up this variation – Garlic Masala […]

    The Indian Food Court said:
    February 14, 2010 at 2:40 pm

    […] gave it a thought and now here it is on the blog. What else do I prepare with peanuts – well, Masala Peanuts and Peanut Chikki is something you should check […]

    Peanut Usli « The Indian Food Court said:
    February 14, 2010 at 2:41 pm

    […] gave it a thought and now here it is on the blog. What else do I prepare with peanuts – well, Masala Peanuts and Peanut Chikki is something you should check […]

    […] are used in several fried teatime snacks like the Chivda, mixture, Peanut laddoos, chikkis and fried masala peanuts. We also use it in almost as seasoning in many of the rice items like the Bisibele bhath, Vangi […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.