1 cup roasted peanuts
1 tbsp sauerkraut/ lemon juice/ curd
salt, to taste
Poppu:
1 tbsp oil
2-3 dry chili (non-sathvik, optional)
1/2 tsp jeera (cumin)
1/2 tsp avalu (mustard seeds)
5-8 fresh karivepaku (curry leaves)
In a food processor, add the peanuts, sauerkraut and salt and grind coarsely. In a small pan, put oil and when hot, put the poppu ingredients except curry leaves. When avalu begin to pop, add karivepaku and saute till crisp( The dry chili and crisp karivepaku can be added to peanuts mixture before grinding.) Add poppu to the peanut mixture and enjoy as an accompaniment for idli, dosas or as a dip or spread.