Annam Red Peanuts 1 KG

Description

Annam is a South Indian grocery brand, and the peanut is a South Indian staple in a way it is not further north: verkadalai goes into chutney, into podi, into sundal at Navaratri, and into the sweet urundai made with jaggery. A kilo bag assumes you cook that way rather than snacking.

Roast in a dry pan on a low flame, keep them moving, and stop when the skins blister rather than when the nuts colour, because peanuts carry on cooking off the heat. For sundal, soak them overnight and boil instead. For chutney, roast, rub off the skins and grind. Store what you do not use airtight rather than in the opened bag.

How long do I soak them for sundal? Overnight, then boil until soft but not collapsing. Raw peanuts take considerably longer than most pulses, so start the night before.

Is the red skin worth removing? For chutney and podi, yes, because the skin brings a bitterness that shows up once everything is ground. For sundal and for boiling, leave it on.

While this is out of stock, the 500 gram Annam bag is on the shelf, and more nuts, poha and sago is worth a look too. Vegetarian. Keep them airtight and out of the warm, because the oil in a nut is what goes rancid first. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.