Peanut Sambar, also called Shenga Saaru in Kannada, is a traditional Uttarkarnataka (North Karnataka) recipe made with peanuts and has no dal or lentils added to it. Tastes great when served hot with rice or ragi mudde.
I learned this South Indian peanut sambar recipe from my Mom during her visit to the USA. I grew up eating this shenga saaru with rice, but my family liked eating with Ragi Mudde.
In this recipe, roasted peanuts are ground into a smooth paste along with other spices. Visually, it's hard to tell what it's made of until you take a bite. It's super easy and quick to prepare, especially if you already have roasted peanuts on hand at home.
Traditionally, this sambar is not boiled and is served cold. But I have seen different versions of peanut sambar on the internet where they cook the sambar but never tried those. Check out my vegetable sambar and pumpkin sambar recipes.
Gurellu pudi (Uchellu), also known as Niger seeds in English, is optional in this recipe. However, if you're from North Karnataka, you’ll definitely recognize the unique flavor it adds to the dish. I highly recommend not skipping it for an authentic taste.
More Peanut recipes, you may like
Jump to:
How to Make Shenga Saaru
Dry roast ¾ cup of peanuts till they have brown spots on their skin, keep aside. You can also roast the peanuts in the air fryer.
In the same pan, heat 1 teaspoon of oil. Add ½ cup of chopped onion and sauté until it turns light brown. Then, add 3-4 cloves of garlic and sauté for another 30 seconds. Turn off the flame once done.
In a blender, add roasted peanut with skin, ¼ cup roasted chana (putani), sauteed onion-garlic mixture, 1 small lemon size tamarind, 1 tablespoon red chili powder, and 1.5 tablespoons of sambar/rasam powder, and grind it with water till smooth paste. Keep aside.
Now, prepare the tempering. In a kadai, add 1 teaspoon oil; once hot, add ½ teaspoon mustard seeds and ½ teaspoon jeera seeds and let them splutter.
Then add 1 stalk of curry leaves and 2 tablespoons onion; saute till onions turn soft. Switch off the flame.
To the tempering, add grounded peanut paste, ¼ teaspoon turmeric powder, 1 tablespoon gurellu pudi, 1 teaspoon jaggery, 2 tablespoons coriander leaves, 4 cups water, and salt. Mix well. Don't boil the sambar.
Shenga saaru, or peanut sambar, is ready to serve.
Serving Suggestions
Shenga saaru is typically served with steamed rice or with ragi mudde with flax seeds chutney powder and salad.
More Karnataka Recipes
Shenga Saaru (Peanut Sambar)
Ingredients
- ¾ cup roasted peanuts
- ¼ cup roasted channa (putani)
- ½ cup onion finely chopped
- 4 garlic cloves
- 1 small lemon size tamarind
- 1 tablespoon red chili powder
- 1.5 tablespoons sarin pudi
- ¼ teaspoon turmeric powder
- 1 tablespoon gurellu pudi (optional)
- 1 teaspoon jaggery
- salt to taste
- 1 teaspoon oil
- 4 cups water
- 2 tablespoons coriander leaves
For Tempering:
- ½ teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
- 2 tablespoons onion finely chopped
- 1 teaspoon oil
Instructions
- Dry roast peanuts till they have brown spots on their skin, keep aside. You can also roast the peanuts in the air fryer.
- In the same pan take 1 teaspoon of oil, add onion and fry till light brown in color and then add garlic and saute for 30 secs. Turn off the flame.
- In a blender add roasted peanut with skin, roasted chana (putani), onion-garlic sautéed mixture, tamarind, red chili powder, sambar/rasam powder, and grind it with water till smooth paste. Keep aside.
- Now, prepare the tempering, in a kadai add oil, once hot add mustard seeds, jeera and let them splutter.Then add curry leaves, onion saute till onions turn soft. Switch off the flame.
- To the tempering add grounded peanut paste, turmeric powder, gurellu pudi, jaggery, coriander leaves, water, and salt. Mix well. Don't boil the sambar.
- Shenga Saaru or Peanut sambar is ready to serve with Ragi Mudde or Rice.
Notes
- Gurellu pudi (Uchellu) is known as Niger seeds in English is optional in this recipe, But if you are from North Karnataka you will definitely know the taste it gives to the dish and dont skip it.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Hemanth Kumar
Today I'm trying this recipe.
sandhya
Hello, I tried this receipe and came out very well. Thanks you for sharing. I also have once question. Do you know how to make "hashi huli" it goes very well with khichadi. I vaguely remember my grandma's receipe but not very sure. It consists of raw tamarind water, sesame seed powder, jaggery, salt and tadka on the top. But am not sure if anything else goes into it. Please post the authentic receipe if you know
bhavana
Hey Sandhya..Great to hear you liked this recipe.I learned this recipe from my mom recently when she visited me."hashi huli" havent heard of it..but will check with my mom and get back to you.Do you know from which part of karnataka that is famous for.