It’s that time of the year again — when the streets of Ba savanagudi come alive with the irresistible aroma of roasted kadlekai (groundnuts) and the cheerful buzz of pea nut lovers from across the city. A FEAST FOR THE SENSESThe annual Kadlekai Parishe, Bengaluru’s beloved groundnut fair, is back. For over a century, this fair has transformed the stretch around the Bull Temple into a vibrant carnival. Farmers from across Karnataka and neighbouring states gather here to offer the season’s first harvest to Basava (the sacred bull), a ritual believed to bless the land with prosperity. From crunchy roasted nuts and peanut chikkis to savoury chaats and sweet delicacies, the Parishe is a feast for the senses. This year, visitors can also sample an inventive spread of peanut-based concoctions — from kadlekai holige and peanut ladoos to spicy peanut chutneys, smoothies, and even fusion snacks that give this humble legume a modern twist. But beyond the flavours, it’s also a celebration of community — where nostalgia meets festivity, and generations come together to relive a uniquely Bengaluru tradition.Must-try bites at the Parishe KADLEKAI CHIKKI Crunchy, sweet, and utterly nostalgic — this peanut brittle is the festival’s signature treat KADLEKAI HOLIGE A twist on the traditional holige, this version swaps lentils for groundnuts, giving the classic dessert a nutty richness SPICY PEANUT CHUTNEY A local favourite served with dosas and idlis, this fiery chutney blends roasted peanuts with red chillies, garlic, and tamarind PEANUT MASALA Perfect for an evening stroll — roasted groundnuts tossed with chopped onions, tomatoes, coriander, and a dash of lime PEANUT SMOOTHIES & LADDOOS Modern vendors are giving the humble peanut a health-conscious makeover with protein-packed smoothies and energy laddoosHow to make the most of Kadlekai Parishe: Go early for calmer crowds or late for the full festive glow Carry cash as most small vendors still prefer it Wear comfortable shoes because you’ll be walking a lot Keep your bag small and light for easy movement Explore the inner lanes for hidden craft and food stalls Stay hydrated and pick stalls with fast turnoverCONGRESS KADLEKAIIngredients: 120 grams of raw peanuts 5 ml sunflower oil ¼ tsp mustard seeds 6-8 curry leaves 1 pinch of hing ¼ tsp turmeric powder ½ tsp Kashmiri chilli powder ¼ tsp chilli powder 20 g chopped onion (optional) Few sprigs of fresh coriander ¼ tsp crushed black pepper ½ tsp salt ¼ tsp sugar Few drop of lemon juice Method: Dry roast 120 g peanuts on low–medium heat for 10–12 min until golden. Cool, peel, and halve Heat 2 tsp oil, splutter mustard seeds, fry curry leaves until crisp Add hing, turmeric, chili, and pepper; stir 3–5 sec Toss in peanuts, salt, sugar, and lemon juice. Garnish with onions and coriander ROASTED PEANUT AND MINT CHUTNEYIngredients: 1 cup fresh mint leaves ½ cup fresh coriander leaves ¼ cup roasted peanuts 2-3 green chilies 1 inch ginger, peeled and roughly chopped 2 cloves garlic, peeled (optional) 1 tbsp lemon juice / Tamarind juice ½ tsp roasted cumin powder Salt to taste 2-4 tbsp water Method: Dry roast peanuts until golden and aromatic; let cool Wash and prep mint, coriander, green chillies, and ginger/garlic; blend together Start by pulsing the ingredients without water to break them down. Gradually add a little water (usually about 3-4 tbsp) and blend until you achieve a smooth, thick paste-like consistency Temper the chutney with mustard seeds, urad dal, hing, curry leaves and red chilly powder KADLEKAI USLI Ingredients: 1 cup raw peanuts ½ tsp of salt 2 tsp of sunflower oil ¼ tsp of mustard seeds 2 green chillies 6-8 curry leaves Hing ¼ tsp turmeric powder 2 tbsp grated coconut 1 tsp lemon juice 1 tbsp coriander leaves Method: Boil peanuts with salt, drain, and set aside Heat oil, splutter mustard seeds, then sauté curry leaves, green chillies, hing, and turmeric Add the boiled peanuts and toss well to coat with the tempering Add grated coconut and mix gently. Sprinkle lemon juice and fresh coriander before serving (Recipes by chefs Rukesh Bale and SK Arshad Ali)
