Simple, practical, and full of everyday flavour, Congress Kadlekai (Masala Peanuts) is a vegetarian Indian, South Indian appetizer, snack made with raw peanuts/groundnuts/shenga/kadlekai, oil, and red chilli powder in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Appetizer, Snack
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup raw peanuts/groundnuts/shenga/kadlekai
  • 2 teaspoons oil
  • 1/4 teaspoon red chilli powder ((adjust as per your spice level))
  • 1/4 teaspoon black pepper powder ((adjust as per your spice level))
  • 1 big pinch turmeric powder (haldi)
  • 1 big pinch asafetida (hing)
  • 1 stalk curry leaves
  • 1/4 teaspoon powdered sugar ((optional))
  • salt (to taste)

Method

  1. 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.
  2. 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.
  3. Place a kadai/pan in low flame. Heat the oil and add in curry leaves and fry until crisp.
  4. 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.
  5. Immediately add in de-skinned and halved peanuts, salt and sugar for taste. Adding sugar is optional but I highly recommend it.
  6. 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.
  7. 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.
  8. Serve the spiced congress kadlekai recipe with some tea or top it on churmuri, tomato slice chaat or any chat.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.