2 cups peanuts
1/2 tablespoon red chilli powder
1/2 tablespoon salt
1 teaspoon cumin seeds
2 teaspoon sugar
2-3 pinches asafoetida

1. Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily.

2. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.

3. Put all the ingredients, with the nuts, in a drygrinder. Grind very coarsely.

4. Transfer the contents to a mortar and pestle.

5. Pound till the oil shows on fingers on touching.

Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney. This may be served with snacks like vadas or bhajias.

Store in a clean dry jar.