Ingredients
‡ Peanut: ½ cup (soaked for 2 hours or more and drained)
‡ Water: 1½ cups
‡ Stems of 8 to 10 Green Chillies
Method
Grind the soaked peanuts in a blender with half a cup of water. Put it through the sieve and squeeze out the milk from the fibre into a heavy bottom vessel.
Put the fibre back into the blender with half more cup of water. Grind and sieve. Repeat once more. You now have peanut milk, a white frothy liquid that has a concentrated taste of peanuts.
Warm this peanut milk while stirring continuously. It takes about 3 minutes to get a lukewarm temperature. Take it off the stove. If it is too hot wait for it to cool a little bit. Add the stems of the green chillies as it is. Keep the curd aside for 10-12 hours for fermenting.
Once the curd is set remove the chilli stems. If you want a thick curd, remove excess water.
