In a thick bottomed pan/kadai, dry roast the raw peanuts until light brown under medium low flame. Peanuts will also start crackling. Take care not to burn the peanuts.
Cool the roasted peanuts and remove the skin by rubbing your hands between the peanuts, if not all. Little bit of skin on the peanuts is ok and then halve the peanuts.
Place a kadai/pan in low flame. Heat the oil and add in curry leaves and fry until crisp.
Next add all the spice powders like red chili powder, pepper powder, asafetida and turmeric powder. Give a quick stir. Make sure not to burn the spices.
Immediately add in de-skinned and halved peanuts, salt and sugar for taste. Adding sugar is optional but I highly recommend it.
Mix well for a minute under very low flame. The masala has to coat the peanuts well. Switch off the stove and keep it aside .
Once it is cool enough to mix with hand, crush the curry leaves well using hands. Doing this will help in blending the curry leaves well with the peanuts.
Serve the spiced congress kadlekai recipe with some tea or top it on churmuri, tomato slice chaat or any chat.