Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled.

This will remove the thin covering easily.

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

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

Transfer the contents to a mortar and pestle.

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.

Making time: 1/2 hour (excluding peanut cooling time)

Shelf life: 2-3 weeks.