Chinthamani kadalebeeja recipe | How to make chintamani kadlekai
By Latha on June 15th, 2024
Chinthamani kadalekai or kadalebeeja recipe explained with step by step pictures and a video. Chintamani shenga or kadle is prepared using a spicy green masala. These spicy green peanuts are super tasty and are very popular. Chinthamani masala kadlekayi are oil free and guilt free healthy snacks. Best served with a cup of tea.
This is an honest attemp to prepare the popular "Chinthamani kadlekai" at home. It is not very easy to get the recipe because they do not reveal it. Chintamani is a small town mear Kolar situated in Indian state of Karnataka. I first tasted these tasty peanuts when I was working in Dubas, my colleague from this place used bring packets of Chinthamani kadalebeeja and we used enjoy them. I have used a spicy green paste in this recipe, which makes the whole process very unique and gives as awesome taste.
Chintamani shenga or kadalekai is a guilt free snacks recipe. I have already shared some guilt free snacks recipes like congress kadlekai, Avarekalu mixture, carrot-mung dal salad, Mangalore churumuri, girmit, kadle usli and nuchinunde recipes.
If you are looking for more snacks recipes then do check our Karnataka snacks recipes section.
I have made a video on this chintamani kadalebeeja recipe, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 20min
Serves: 2 cups
Ingredients: (measuring cup used = 240ml)
- 2 cups peanuts or kadalekai or shenga
- 1 small handful of coriander leaves
- 7 - 8 curry leaves
- 3 - 4 green chillies
- 1/2 lemon or 1/2 tsp amchur powder (adjust as per your taste)
- 1/4 tsp turmeric powder
- Big pinch of asafoetida
- 1/4 tsp methi seeds
- 1 spoon salt (or as per your taste)
Instructions for making chintamani kadalebeeja:
- Take shenga or peanuts in a thick bottomed kadai and start frying under medium to high flame. Reduce the flame once they start to crackle.
- Continue frying until light brown under low flame by stirring it often. Frying evenly under low flame is very important.
- Once done, tranfer the roasted peanuts into a wide pan or container.
- Now in a mixie jar, take coriander leaves, curry leaves and green chillies.
- Add in salt, lemon juice (amchur powder), asafoetida and turmeric powder.
- Also add the soaked methi seeds.
- Add required water and prepare a thick and fine paste.
- Add the spice paste to the roasted peanuts or shenga. Give a good mix such that the spice paste is coated well.
- Now transfer the peanuts back into the kadai and switch on the stove.
- Fry until crisp under medium flame. Do not over roast it. Stop roasting once it starts to leave the spice powder. Alternatively you can sun dry the spice coated peanuts for few hours.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!