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Congress kadlekai
Spiced roasted peanuts
ಕಾಂಗ್ರೆಸ್ ಕಡಲೆಕಾಯಿ: split roasted peanuts tossed with hing, curry leaves and chilli
Congress kadlekai is a fixture of Bengaluru's Iyengar bakeries and the Basavanagudi Kadlekai Parishe, the peanut fair held each November. Roasted peanuts are split in half, which is said to be where the name comes from, and tossed in a little hot oil with curry leaves, hing and chilli so the spices cling to the flat sides. It's salty, crunchy and very hard to stop eating with evening coffee. A common mistake is frying the peanuts in the tempering: they're already roasted and burn quickly, so add them off the heat. Chef's tip: rub the warm roasted peanuts in a cloth and blow away the skins; skinless halves take the masala much better.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 9 oz raw peanuts
For the masala
- 1 ½ tbsp sunflower oil
- 20 curry leaves
- 1 tsp red chilli powder
- ¼ tsp ground turmeric
- ¾ tsp fine salt
- ½ tsp sugar
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Method
0/4 doneStep 1: Dry-roast 9 oz raw peanuts in a heavy pan over medium-low heat, stirring, until the skins crack and the nuts smell toasty and look golden inside when broken, 10–12 minutes.
12 minStep 2: Tip onto a cloth, cool a little, then rub hard so the skins come off and most nuts split in half. Winnow away the skins.
4 minStep 3: Heat 1 ½ tbsp sunflower oil in the same pan over medium heat, add 20 curry leaves and fry until crisp and they stop spluttering, 30 seconds.
1 minStep 4: Turn off the heat, add ½ tsp gluten-free asafoetida (hing), 1 tsp red chilli powder, ¼ tsp ground turmeric, ¾ tsp fine salt and ½ tsp sugar, stir, then add the peanuts and toss until evenly coated. Cool and store airtight.
2 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 11 g
- Carbs
- 8 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does congress kadlekai take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of curry leaves?
- Leave them out, or add a strip of lime zest (there's no true substitute).
- What can I use instead of gluten-free asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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