Shenga saaru | Peanut curry recipe

Shenga Saaru (Groundnut Sambar) | Healthy Shenga Recipe in Karnataka Style

Groundnut Sambar is a tangy curry which gives altogether a very different taste from your regular sambar; this is made with fresh or dry peanuts and no dal / lentils used in this recipe. Tastes incredible with rice or ragi mudde.

Looking for a new healthy recipe to add to your weekly rotation? Here is one, Shenga Saaru.

Shenga Saaru / Peanut Curry is the most loved curry for lunch or dinner, this is traditional and healthy sambar which also makes a tasty and satisfying meal.

Shenga or groundnuts either fresh or dry can be used in this Shenga recipe, with pressure cooked. Potatoes, brinjals and tomatoes are the veggies added in this recipe. Sauté onions along with veggies. cook them with fresh coconut paste, tamarind and boiled peanuts. This makes a tangy delicious curry Shenga Saaru. This is a very popular South Indian Shenga recipe.

In this website, I Shared few curry recipes which can be served as an accompaniment with ragi mudde or rice, Upsaaru, Snake Gourd Kootu / Pudalangai Kootu. If you are looking for curry recipes check on Beetroot Chops recipe, Majjige Saaru, Mutton Saaru and if you are looking side dish for Idli or Dosa try with shenga recipe Peanut Chutney and Sweet Coconut Chutney, Tomato Chutney, Tomato Sambar without dal, Pudina Chutney.

Ingredients

Groundnuts – 1 cup (150 grams)

Onion  - 1 small, finely chopped

Tomato – 1 finely chopped

Tamarind – big lemon size

Potatoes  – 2 small

Curry leaves – 1 strand

Oil – 2 teaspoons

Mustard – 1/4 teaspoon

Turmeric Powder - 1/4 teaspoon

For grinding

Coconut – 1/2 cup

Sambar powder – 3 teaspoons (homemade)

or

Replace sambar powder with 1 ½ teaspoon chilli powder + 1 teaspoon coriander powder

Method

1. First wash 1 big cup of groundnuts or peanuts and take it in a pressure cooker. Add required water to cook the peanuts about 2 cups of water. Cook it for 2 whistles or until peanuts are cooked 
2. Cook the peanuts / groundnuts / shenga and keep them aside
3. Grind – coconut and home-made sambar powder or chilli and coriander powder - to fine paste with little water about 1/4  cup of water
4. Heat a heavy bottom pan to cook Saaru / gravy, add oil add mustard and let that splutter
5. Add onions and curry leaves and vegetables sauté for a minute
6. Add turmeric powder
7. Add the coconut paste and mix thoroughly
8. Cook until potatoes are 3/4 cooked then add the cooked peanuts, tomatoes, tamarind extract (juice) give it a good mix
9. Add salt to the taste and cook until all vegetables are well cooked
10. Switch off the flame – Delicious peanut gravy is ready to serve 

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Notes

You can use fresh groundnuts in season, this tastes good

The quantity shown here is good for six servings

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How to Make Shenga saaru | Peanut curry recipe with Step by Step Pictures

First wash 1 big cup of groundnuts or peanuts or shenga and take it in a pressure cooker. Add required water to cook the peanuts about 2 cups of water. Cook it for 2 whistles or until peanuts are cooked

In a blender jar add coconut 

and home made sambar powder / chilli and coriander powder 

Grind to fine paste with little water of about 1/4 cup of water

Heat a heavy bottom pan to cook Saaru / gravy, add oil add mustard and let that splutter

Add onions and curry leaves and vegetables sauté for a minute

Add turmeric powder

Add the coconut paste and mix thoroughly

Cook until potatoes are 3/4 cooked then add the cooked peanuts

add tomatoes,

 tamarind extract (juice) give it a good mix

Add salt to the taste 

and cook until all vegetables are well cooked

Switch off the flame – Delicious peanut curry / gravy / Shenga Saaru is ready to serve 

If you tried this, do comment ...how was the taste?

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