Peanut Masala Recipe – Authentic South Indian Snack with Coconut

Last Updated on 2 months by Neha Deshmukh

Peanut Masala Recipe – Authentic South Indian Snack with Coconut

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Peanut Masala (also known as Palli Thekkina in some parts of South India) is it. It’s crunchy, spicy, and has this amazing coconutty aroma that just fills the kitchen. I first made this when I was craving something savory and didn’t want to spend hours in the kitchen – it quickly became a family favorite!

Why You’ll Love This Recipe

This Peanut Masala is more than just a snack; it’s a little piece of South Indian comfort food. It’s incredibly easy to make, requiring minimal ingredients and effort. Plus, it’s naturally gluten-free and can easily be made vegan (more on that later!). It’s perfect for a quick afternoon bite, a crunchy accompaniment to rice, or even a festive treat.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup dry peanuts (about 150g)
• ½ – ¾ cup coconut, coarsely ground (about 60-90g) – fresh is best!
• Salt to taste (start with ½ teaspoon, about 3g)
• 2 teaspoons oil (about 10ml)
• ½ teaspoon mustard seeds (about 2g)
• 1 teaspoon urad dal (split black lentils, about 6g)
• 2 red chillies, broken into pieces
• 10 curry leaves
• ¼ teaspoon asafoetida (hing, about 1g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the dish sing!

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It smells…interesting raw, but trust me, it transforms when cooked. You can find it at Indian grocery stores, or online.
• Chili Type: I use regular dried red chilies, but feel free to experiment. Bird’s eye chilies will give you a serious kick, while Byadagi chilies offer a beautiful color and milder heat.
• Coconut Freshness: Freshly grated coconut is amazing here. If you can’t get fresh, unsweetened desiccated coconut works well too. Just make sure it’s not stale!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your peanuts a good soak. Place them in a bowl of water for 1-3 hours. This helps them cook evenly and become nice and tender.
2. Drain the soaked peanuts and transfer them to a pressure cooker. Add about ½ cup (120ml) of water and a pinch of salt. Pressure cook for 5 whistles.
3. Once the pressure has released naturally, drain the cooked peanuts and set them aside. They should be soft but still hold their shape.
4. Now for the magic! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and dance around – that’s how you know they’re ready.
5. Add the urad dal and sauté for about 30 seconds, until they turn golden brown. Then, toss in the broken red chilies and curry leaves. Sauté for another 30 seconds, until fragrant.
6. Finally, add the asafoetida (hing) and sauté for just a few seconds – be careful not to burn it!
7. Add the cooked peanuts to the pan and sauté for about a minute, ensuring they’re well coated with the tempering.
8. Now, sprinkle in the coarsely ground coconut and mix everything together really well. Cook for another minute, allowing the flavors to meld.
9. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. Work in batches if needed.
• Keep a close eye on the urad dal – it burns easily!
• Adjust the amount of red chilies to your spice preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment: Reduce the number of red chilies for a milder flavor, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves adding a tiny bit of chili powder for an extra kick.
• Snack vs. Side Dish Variation: For a heartier side dish, add a squeeze of lemon juice at the end.
• Festival Adaptations: During Diwali or Onam, I sometimes add a handful of roasted chana dal (split chickpeas) for extra crunch and festive flair.

Serving Suggestions

Peanut Masala is fantastic on its own as a snack with a cup of chai. It also pairs beautifully with:

• A bowl of steaming rice
• Idli or dosa
• As a crunchy topping for yogurt rice

Storage Instructions

Leftover Peanut Masala can be stored in an airtight container at room temperature for up to 3-4 days. It might lose a little of its crunch over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of peanuts work best for this recipe? I prefer using Spanish peanuts or groundnuts, as they have a good flavor and texture.
• Can I use pre-cooked peanuts? While you can, the texture won’t be quite the same. Soaking and pressure cooking the peanuts yourself yields the best results.
• How do I adjust the saltiness of the masala? Start with a smaller amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent aroma used as a digestive aid and flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online.
• Can this be made ahead of time? Yes! You can make the peanut masala a day or two in advance. Just store it in an airtight container and it will be ready to go when you need it.