After that, soak these peanuts in water. How long should you soak it for? Only 4 hours

Don’t soak them for more than 4 hours. Otherwise, your curd won’t set well

After that, add these soaked peanuts to your mixer along with their peels. Add 400 ml water to it

Blend it for a few seconds until the mixture shows a chutney-like consistency

After blending, the next step is filtering the mixture

Squeezing it! Squeeze out all the milk like this. So now your peanut milk is ready!

Now we have to boil this milk. So transfer the peanut milk to a big bowl and let it boil

Remember, it should only be exposed to a low flame in the start

You can slowly start increasing the heat and allow it to boil for 3-4 mins

Once it starts boiling, take it off the gas and allow it to cool down for a while

Now we just need to add the secret ingredient of fermentation – chilli tops!

These chilli crowns are full of bacteria that help your curd to set

Remember one thing – the chilli crowns you add must always be fresh. They should not be stored earlier

When the curd is setting, ensure the bowl is not disturbed. Allow it to ferment for 8-9 hours

But after that, you don’t need to use chilli tops again

We know you might be thinking – “But how will this peanut curd taste? Won’t it be too peanutty in taste?”

But once you add other ingredients to it, you surely won’t know the difference between peanut curd and regular curd

Come, let’s understand the top 3 benefits of peanut curd

Often, to increase the shelf life of packaged curd, a lot of chemicals and preservatives are added to it

Secondly, the dairy farms from which the milk to produce this curd is sourced, often mistreat the cows

On the other hand, we have peanut curd

You know it is pure because you can prepare it in front of your eyes, in your own kitchen

2nd benefit – you can use peanut curd in a variety of ways

So come, let’s prepare some of your favourite recipes

First we’ll prepare a very tasty, crunchy and flavour-packed Paapdi Chaat

First, we’ll prepare the paapdi. Take 1 cup flour and mix ½ cup water to it

Then pre-heat your oven setting the temperature at 260 degrees centigrade

Now place your paapdis inside to bake them

Remember, as soon as the paapdis turns light brown, take them out of the oven

The paapdis can be baked very quickly and might end up burning if you’re not careful

Next, we’ll learn how to prepare tamarind chutney. Take 1 cup tamarind pulp

2 cup dates. We had soaked them in hot water as well

Now add ½ cup water, 14 black pepper balls, 4 cardamom, ½ teaspoon roasted cumin powder and ½ teaspoon rock salt

Blend these ingredients well and now your tamarind chutney is ready!

Now it’s time to season your peanut curd

Take a few paapdis in a plate

First add your seasoned peanut curd to it, then some green chutney,

then some tamarind chutney, boiled potatoes, some sprouts – like alfalfa sprouts

some pomegranates and chopped coriander. Now your delicious paapdi chaat is ready!

Take a blender and add 1 cup peanut curd, 4 tablespoons gram flour, 2 cups water, and 1 teaspoon turmeric powder

1 green chilli, 12 curry leaves, and 1 teaspoon grated ginger

Roast these spices for a while and add your blended mixture slowly to it

See that it doesn’t start lumping. Add water as needed to dilute it and stir it for 30 mins, until the curry is cooked

Once you have finished cooking it, switch off the gas and add 4 tablespoons of lemon juice and 2 teaspoons of rock salt

Now your delicious curry is ready!

Enjoy it with brown rice

Come, let’s clear this through our final benefit of peanut curd

Today, the maximum price of a 1 kg packet of peanuts is around Rs. 200

To prepare 400 gm peanut curd, we have used only 100 gm peanuts, which means only Rs. 20

That means peanut curd is almost half the rate of dairy curd!

Come, let’s address some important FAQs

How often should we consume peanut curd?

So if you’re living a sedentary lifestyle,

then you can consume it once or twice a week.

then you can have it 3-4 times a week

Is it necessary to soak the nuts?

All nuts have a very thin transparent coating on them, which are known as enzyme inhibitors

They prevent these nuts from being digested properly

When we soak the nuts, these enzyme inhibitors are washed away and your body can easily digest these nuts

Remember, you only need to soak the nuts for 4 hours. If you soak them for too long, your curd won’t set well

So this completes our peanut curd recipe

and treat them to some delicious peanut curd

Use your homemade peanut curd to prepare chaat, lassi and kadhi, and surprise them with it

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