Peanut milk works well to make peanut curds, which is good for chaas and curd rice and even raitas, but not so great alone. The tempering in the above dishes helps to hide the peanut taste and it is the best milk to make curds for South Indian style buttermilk and curd-rice.
- 1/2 cup unroasted peanuts
Wash and soak the peanuts for 2 hours in water. This should yield about 3/4 – 1 cup soaked peanuts. Pour out the water and rinse. Put peanuts in a blender and blend till you get a smooth paste adding a little water only if necessary. The less water you add, the smoother the paste will be (this can be done in the same way ulundu is done for dosai paste). Then add 3 cups water to the paste and bring to boil, allowing it to boil up 2 – 3 times. This will yield a fluid, a little thicker than cow’s milk. If you like a smoother milk and curd, sieve the mixture. (It is also possible to make the curds without boiling the milk at all. Just take the raw milk, and heat to body temperature. It’s a matter of taste and habit.)
Yield – 3 1/2 cups of milk