Peanut Sambar is 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 to a paste, and visually you can’t even tell what it is made of until you taste the dish. It's very easy & quick to make if you already have roasted peanuts handy 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 boil the sambar but never tried those.
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 I recommend not skipping it.
How to make Shenga Saaru
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.
More Karnataka recipes
- Girmit|Hubli-Dharward Style Girmit Recipe
- Nargis Mandakki |Davangere Special Puffed Rice
- Masala Puffed Rice|Spicy Garlic Puffed Rice
- Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma
- Avarekalu Upma
- Tomato Slice Chaat
- Besan Masala Peanuts
- Jhunka Vadi
Shenga Saaru (Peanut Sambar)
Ingredients
Measuring cup used 1 cup = 250 ml
- ¾ cup roasted peanuts
- ¼ cup roasted channa (putani)
- ½ cup onion finely chopped
- 4 cloves garlic
- 1 small lemon size tamarind
- 1 tablespoon red chili powder
- 1.5 tablespoon sarin pudi
- ¼ teaspoon turmeric powder
- 1 tablespoon gurellu pudi (optional)
- 1 teaspoon jaggery
- salt to taste
- 1 teaspoon oil
- 4 cups water
- 2 tablespoon coriander leaves
For Tempering:
- ½ teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- few curry leaves
- 2 tablespoon 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
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sandhya says
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 says
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.
Hemanth Kumar says
Today I'm trying this recipe.