Shengdana Amti is a traditional Maharashtrian peanut curry, often prepared during fasting periods like Shravan, Chaturthi, Ekadashi or Navratri. This flavorful dish is made with peanuts, curd, jeera (cumin seeds), green chillies, and ghee (clarified butter). The combination of these ingredients creates a creamy, tangy, and mildly spicy curry that is loved for its simplicity and delicious taste.
When I was a kid, my mom used to make this special dish called Shengdana Amti. It was so incredibly tasty that I couldn’t resist it! I would happily skip my regular meals just to savor this delicious fasting recipe. The flavors of roasted peanuts, tangy curd, and the slight spiciness from green chilies were simply irresistible.
And now, seeing my daughter’s excitement when I make Shengdana Amti is heartwarming. She has the same kind of love for it, especially when paired with sabudana khichadi. It brings back sweet memories of my childhood, and I’m delighted that she’s carrying on the tradition of enjoying this delightful dish. Together, we relish the flavors that fill our hearts with joy and our tummies with satisfaction.
About this recipe
Shengdana Amti is a mouthwatering Maharashtrian peanut curry that holds a special place in the hearts of those who enjoy traditional fasting dishes. This recipe brings together a few simple ingredients to create a delightful blend of flavors that will leave you craving for more.
To create this flavorful curry, we start by roasting peanuts until they become crunchy, releasing their nutty aroma. Once cooled, we grind them into a fine powder, and after that we mix it with tangy curd to create a creamy and rich slurry that forms the heart of the dish.
After that we start preparing tadka(tempering) with ghee, jeera and green chilies. As the aromatic tadka comes together, we add the peanut-curd slurry to it. Also add some salt and sugar to enhance the taste, and we allow the curry to cook until it thickens slightly.
The final result is a comforting and flavorful peanut curry that pairs perfectly with bhagar/varicha bhat or can also be enjoyed with sabudana khichadi.
Whether you’re observing a fast or simply want to savor an authentic Maharashtrian dish, Shengdanyachi Amti promises to satisfy your taste buds and leave you with a smile of contentment. Give it a try and experience the joy of this delectable peanut curry.
Ingredients for shengdana amti
Get ready to cook up a comforting peanut curry/shegdanyachi amti with these simple and readily available ingredients. Here’s what you’ll need:
Peanuts: These are small, crunchy nuts that have a wonderful nutty flavor. We roast them to bring out their delicious taste in the curry.
Curd: Also known as yogurt, this is a creamy and tangy dairy product. It adds a rich and smooth texture to the curry.
Ghee: It is a clarified butter, which adds a comforting and aromatic touch to the dish.
Jeera (Cumin Seeds): These are small seeds with a warm and earthy flavor. When roasted, they release a lovely aroma that enhances the curry’s taste.
Green Chilies: These are small, slender peppers that can vary in spiciness. We will chop them to give the curry a mild kick of heat.
Salt: A basic seasoning that enhances the taste of all the ingredients and balances the flavors in the curry.
Sugar: A touch of sweetness to balance the tanginess of curd and enhance the overall flavors of the dish.
These simple yet flavorful ingredients come together to create the delightful and nourishing Shengdanyachi Amti, a traditional Maharashtrian peanut curry loved by many.
Health benefits of shengdana amti
Peanut curry, also known as Shengdanyachi Amti, offers a range of health benefits that make it more than just a delightful treat. Peanuts are a fantastic source of protein, healthy fats, and fiber, promoting satiety and aiding in weight management. They are rich in essential nutrients like vitamin E, and folate, supporting overall health and well-being.
Additionally, the probiotics from curd aid in improving gut health and digestion. This nourishing combination makes peanut curry a wholesome and nourishing choice for fasting periods or regular meals.
You can check out my other fasting recipes by clicking here:
Sabudana Vada | Sago vada | How to make perfect crispy sabudana vada
Rajgira sheera recipe | Rajgira halwa recipe| Farali Sheera recipe
Sabudana Usal | Sabudana Khichadi | Easy and Non sticky sabudana usal recipe
Makhana Kheer Recipe | Fox nut Pudding
Mango Lassi – A delicious summer drink | How to make mango lassi | Mango lassi benefits
Piyush Recipe | Shrikhand lassi
Shengdana Amti Recipe
Danyachi Amti | Upvasachi amti | Peanut curry | Shengdana amti
Ingredients
- 1/2 cup Peanuts
- 1 cup Curd
- 2 tbsp Ghee (Clarified butter)
- 1 tsp Cumin seeds (Jeera)
- 3 Green chilies cut into small pieces
- 1/2 tsp Sugar optional
- Salt to taste
- Water as required
Instructions
- In a pan, roast the peanuts on low heat until they turn slightly brown and crunchy. Allow them to cool completely.
- Once cooled, grind the peanuts into a fine powder using a blender or food processor.
- Add curd to the peanut powder and blend it till smooth to form a slurry. Adjust the consistency by adding water if necessary.
- In a pan or kadhai, heat the ghee over medium flame. Add jeera and chopped green chilies, allowing them to sizzle and release their aroma.
- Carefully pour the prepared slurry into the pan, stirring continuously to avoid any lumps.
- Add sugar and salt to taste. Also add water and let the curry cook on low heat until it thickens slightly. Stir occasionally to prevent sticking to the bottom of the pan.
- Once the desired consistency is achieved, turn off the heat.
- Serve the warm and aromatic Shengdanyachi Amti with your favorite fasting dish, such as Bhagar or Sabudana Khichdi or Rajgira Puri.
Recipe with step-by-step photos
- In a pan, roast the peanuts on low heat until they turn slightly brown and crunchy. Allow them to cool completely.
2. Once cooled, grind the peanuts into a fine powder using a blender or food processor.
3. Add curd to the peanut powder and blend it till smooth to form a slurry. Adjust the consistency by adding water if necessary.
4. In a pan or kadhai, heat the ghee over medium flame. Add jeera and chopped green chilies, allowing them to sizzle and release their aroma.
5. Carefully pour the prepared slurry into the pan, stirring continuously to avoid any lumps.
6. Add sugar and salt to taste. Also add water and let the curry cook on low heat until it thickens slightly. Stir occasionally to prevent sticking to the bottom of the pan.
7. Once the desired consistency is achieved, turn off the heat.
8. Serve the warm and aromatic Shengdanyachi Amti with your favorite fasting dish, such as Bhagar or Sabudana Khichdi or Rajgira Puri.
Notes
You can remove the skin from the peanuts before using them to prepare Shengdana Amti.
You can adjust the number of green chilies according to your taste.
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