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)
Makes: 2 cups
Shelf life: 2-3 weeks.