It’s that time of year. A much awaited activity is…To dip the right hand into a large vessel filled to the brim with warm, damp groundnuts still in their shell and come away clutching a generous pile to set aside in a modest bowl,to then savour to one’s heart content. The satisfaction which comes from pressing the forefinger and thumb to the sides of the skin, rendered soft from being boiled in salted water, hearing the expectant pop which then reveals the naked pink kernels greedily pulled out to be chomped on….as you can guess, eating boiled groundnuts is a task that is most joyful and at times even therapeutic.
It’s that time of year. A much awaited activity is…To dip the right hand into a large vessel filled to the brim with warm, damp groundnuts still in their shell and come away clutching a generous pile to set aside in a modest bowl,to then savour to one’s heart content. The satisfaction which comes from pressing the forefinger and thumb to the sides of the skin, rendered soft from being boiled in salted water, hearing the expectant pop which then reveals the naked pink kernels greedily pulled out to be chomped on….as you can guess, eating boiled groundnuts is a task that is most joyful and at times even therapeutic.
When hands have mastered the art of effortlessly shelling and eating these salty morsels over the years, the action becomes so automated that the only thought is the actual pleasure of eating this seasonal treat. There are times when my gaze has turned quite opaque and blurry that my household has left me alone to enjoy my boiled groundnuts without any intrusion.
Forgive me, if this sounds a bit far fetched but I know many who share the same sentiments having grown up eating this after school snack during this season. A few months ago we were invited to Pollachi to a farm that consisted of acres and acres of lush peanut crop. A few weeks later it was ready for harvest. Ask a peanut farmer and he will take immense delight in talking about the enjoyment of eating peanuts roasted in their shell on an open fire. The smoke that caresses the outer edges of the brown ridged shell, gives a unique taste to the natural flavour of the nut. It can be enjoyed as is with no seasoning whatsoever. One can also find these delicious roasted peanuts (with skin) in most of the weekly shandys.
To know when such treats are in season, all we need to do is to keep our eyes open for the hard working push cart street vendors. Their carts will almost always consist of seasonal offerings. These days they even perform the additional favour of cooking the produce either by boiling or roasting making it a great snack to enjoy while commuting.
While we enjoy eating the dried peanuts, in both sweet and savoury form all year round, eating them when fresh is another experience in itself. While today athletes and sports persons talk of eating peanuts for protein, the nutritive benefits of boiled grounduts are far greater than that. To eat something that is farmed so close to our city and available in plentiful not only means that it is in harmony with the soil and the climate but eating it also ensures that we are encouraging the natural food chain and doing our bit as human beings. In addition boiling in the shells allows for a higher concentration of nutrients which then have a positive effect on catching the free radicals and protecting the body from changes caused by oxidative stress, simply put, these are high in antioxidants.
What we also love at home is a simple peanut gravy, made by adding boiled peanuts to a reduction of tamarind extract and coconut milk. It’s a dish that we ate copious amounts of at our aunt’s house and is a long cherished memory.
Whether you like it with onions, green chillies, tomatoes and a squeeze of lime or eaten as a sundal, don’t let the season go by without making the most of this delicious treat !