Authentic Andhra Palli Iguru Kura (Peanut Curry) Recipe
25 minutes
1141 reads
About Authentic Andhra Palli Iguru Kura (Peanut Curry) Recipe
Discover the rich flavors of Andhra Pradesh with this easy-to-make Palli Iguru Kura, a delightful peanut and coconut curry. This nutritious and satisfying side dish is a wholesome addition to any meal, packed with the goodness of peanuts and coconut, offering a unique creamy texture and subtle spices.Perfect for both vegetarians and those seeking flavorful plant-based options, Palli Iguru Kura is incredibly versatile. Adjust the spice level to suit your preference, making it mild enough for children or adding extra heat for a bolder taste. Serve hot with steamed rice or roti for a complete and unforgettable culinary experience.This recipe offers a step-by-step guide to recreate this traditional Andhra delicacy in your own kitchen. Get ready to impress your family and friends with the authentic taste of home-cooked Palli Iguru Kura!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Spice Paste
- 1 medium Onion finely chopped
- 2 Chilies finely chopped, green
- 1 pinch Cardamom ground
- 1 tsp Cumin Seeds
- 2 Cloves
- 1 inch Cinnamon Stick
- 1 tsp Ginger finely chopped
- 1/2 tsp Garlic finely chopped
Other Ingredients
- 2 tbsp Coconut freshly grated
- 2 tbsp Oil vegetable or coconut oil
- 1 pinch Turmeric Powder
- 1/2 to 1 tsp Chili Powder adjust to taste, red
Instructions
Prepare the Peanuts
- Boil 1 cup of raw peanuts with 2 cups of water and 1.5 teaspoons of salt until tender. Drain and set aside.
Make the Spice Paste
- Grind together 1 medium onion, 2 green chilies, 1 pinch of ground cardamom, 1 teaspoon of cumin seeds, 2 cloves, 1 inch cinnamon stick, 1 teaspoon of chopped ginger, and ½ teaspoon of chopped garlic into a smooth paste.
Sauté the Paste
- Heat 2 tablespoons of oil in a pan. Add the spice paste and sauté until it turns a rich golden brown color, stirring frequently to prevent burning.
Combine and Simmer
- Add the boiled peanuts, 2 tablespoons of grated coconut, and a pinch of turmeric powder to the pan. Pour in about ½ cup of the peanut boiling water (reserve the rest for adjusting consistency). Stir well and cook for 5 minutes over low heat.
Finish and Serve
- Add ½ to 1 teaspoon of red chili powder (adjust to your preferred spice level). Simmer for another 5 minutes, adding more water if needed to achieve desired consistency. Season with additional salt if necessary. Remove from heat, garnish as desired, and serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Palli Iguru Kura
- For a richer flavor, use roasted peanuts instead of boiling them.
- Adjust the amount of red chili powder to control the level of spiciness according to your preference.
- Adding a squeeze of lime juice at the end brightens the flavors.
- For a creamier texture, blend a portion of the cooked curry before serving.
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Recipe Nutrition
Calories: 78kcalCarbohydrates: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 2g
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I’m eager to make this recipe!
Such a tempting dish! Thank you.
Yummy… Peanuts and coconut….Two of my favorite ingredients…They elevate the taste of gravies to another level…Very nice, Abhinetri…
This is awesome! Can’t wait to cook it.
This is so tempting! Thank you.
This looks so inviting! Thank you.