Ingredients:

• 1 cup – peanuts, lightly roasted on a skillet (you can use peeled or unpeeled)
• 2 – dry Red Chillies
• 1-inch ball – Tamarind
• 4 – Cloves
• 1-inch stick – Cinnamon
• 1 tsp – Cumin seeds
• 10 – Curry leaves (optional)
• 1 tbsp – jaggery, grated or finely chopped
• 1 tsp – oil
• Salt to taste

Method:

1. Place the peanuts, red chillies and tamarind in a blender. Add about a cup of water and blend into a smooth paste. Add more water if the mixture is too thick.
2. Heat oil in a saucepan. Add the cumin seeds and when they sputter, add the cloves and cinnamon.
3. Pour in the peanut paste and add some water if it is too thick. Stir well together and bring to a boil over medium heat. Reduce the heat and let it cook for another five minutes.
4. Add the jaggery, stir it in, and then season with salt.

Recipe courtesy of Vaishaly