Friday, October 16, 2009

Peanut Chutney

pc3 This is yet another chutney which is easy to make and so tasty that it goes with most of the South Indian tiffins, Idly, Dosa, Upma, Adai, Pesurattu, Uthappam, Rava Dosa etc..

Back home I use to help my grandmother grind this roasted peanut chutney whenever she made pesarattu. Now it isa staple at my home to make it as an accompaniment for Upma. Kids enjoy it too..Moreover boths my boys are peanut fans..so its hard to keep them away from the nuts when I'm shelling the roasted peanuts..

pc1 Ingredients :
To Grind :
3/4 cup roasted peeled peanuts
4-5 green chillies
1 tsp cumin seeds/Jeera/Jeeragam
A big marble size Tamarind ball
Salt to taste
Enough water to grind into a smooth chutney

For Tempering/Tamlimpu:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
2-3 red chillies cracked
8-10 curry leaves
1 pinch of Asafoetida/Hing/Inguva/Perumgayam

Directions:
Soak tamarind in just enough water to make it soft for grinding.
Remove stems and slit green chillies into half
Combine all the ingredeints in the grindling list with enough water and grind into a smooth chutney.
Transfer to a serving container
Heat up the small tempering vessel add oil, after the oil is hot, allow mustard to splutter and add the rest of ingredients one by one ending with Asafoetida, fry for a few seconds and spread on the prepared chutney.
Enjoy with dosas, idly, pesarattu etc.

pc2

6 comments:

kitchen queen said...

delicious and yummy peanut chutney to go with all the dishes.

Nandini said...

Very suitable chutney for dosa! Cool clicks!

Cynthia said...

Always enticing.

Happy cook said...

Beautiful and yummy.

Rina said...

Thanks all

Taste of Beirut said...

yummy! I love peanuts prepared this way!