Masale shenga recipe | How to make spicy masala kadalebeeja | Kadalekayi hurigalu
By Latha on November 30th, 2022
Masale shenga or kadalekai hurigalu recipe explained with step by step pictures and a video. Masala shenga or kadalebeeja hurigaalu is a very tasty and spicy peanuts. These masala peanuts are oil free and guilt free healthysnacks. Best served with a cup of tea.
The recipe for this masale shenga or spicy peanuts has been adapted from the popular "Hurigaalu" recipe from Indian state of Karnataka. Preparing hurigaalu is time consuming but very tasty and healthy. So here is an easy version of hurigaalu just with one ingredient. I have used a spicy paste in this recipe, which makes the whole process very unique and gives as awesome taste.
Masale 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 masale shenga 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
- 2 tsp red chili powder (adjust as per your spice level)
- 1/4 tsp amchur powder or 1 tsp lemon juice (adjust as per your taste)
- 1/4 tsp turmeric powder
- Big pinch of asafoetida
- 1 tsp salt (or as per your taste)
Instructions for making masale shenga:
- Take shenga or pea nuts 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 bowl take red chili powder and salt.
- Add in asafoetida and turmeric powder.
- Also add in amchur powder or lemon juice.
- Add required water and prepare a thick spice 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,
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