- 3/4 cup Curd
- 1/4 cup Peanuts (dry roasted without skin)
- 1-2 Green chilies
- 1/2 tsp Cumin seeds
- Sugar as required
- Few Coriander leaves
- Salt to taste.
- 1 tsp Oil / Ghee
- 1/4 tsp Cumin seeds.
In a blender / mixie add all above ingredients and make a fine watery paste. Add water if the curd is too thick. (the consistency like Kadhi).
Heat the pan with oil /ghee, add cumin seeds and allow them to splutter. Add above made peanut kadhi. Keep string occasionally. Adjust salt as per taste.
Serve Shengachi amti / kadhi with ( cooked samo seeds) Variche Tandol/ Taredakki.
- The Penut kadi is cooked on low heat. The chance of spoiling is very high as its made of curd.
- Adjust the peanuts more or less as per your liking.