TRS RED PEANUT 1.5 KG

Description

Red peanuts are simply peanuts that have not been blanched. The papery red skin is left on, and it carries a faint bitterness and a firmer bite that Indian cooking generally wants and Western snacking generally does not, which is why the two markets sell different nuts under the same name.

Dry roast them in a heavy pan over a low flame, shaking constantly, until the skins blister and start lifting. That is the base for peanut chutney, for the crushed topping on poha and upma, for chikki, and for the handful that goes into a Maharashtrian bhel. Boiled instead of roasted, with salt and turmeric, they are a monsoon snack in their own right.

Are these raw or roasted? Raw. They need dry roasting or boiling before use. Straight from the bag they are firm and taste green rather than nutty.

How do I get the skins off? Roast them first, then tip them into a clean tea towel and rub. The blistered skins come away and can be winnowed off outside or over a bowl.

For a smaller quantity take the 375 gram bag, and the rest of the aisle carries the poha, murmura and sabudana. 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.