Palli Chutney/Peanut Chutney

Palli Chutney

Palli Chutney/Peanut Chutney


Peanut/ground nut: 1 cup

Green chilli: 3-4 nos

Tamarind: small lemon size/ Indian goose berry size

Salt as required

For tempering:

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Channa dal: 1 tsp

Jeera/ cumin seeds: 1 tsp

Hing: a pinch

Curry leaves: A sprig

Method of Cooking:

  1. Heat kadai/wok, dry roast the ground nut on low flame till the roasted aroma comes. Tip: To check for roasting take one peanut and remove the husk. The husk should come very easily.
  1. Transfer them to a flat plate allow them to cool. Once cooled, remove the husk.
  1. Take the groundnuts into a mixer grinder, add salt, tamarind and green chillies.
  1. Initially grind without adding water so that the ingredients blend well.
  1. Now, add a cup of water and grind again to a smooth paste and to get the desired consistency.
  1. Transfer chutney to a bowl and garnish with tempering.
  1. Palli/Peanut/Ground nut chutney is ready to serve with Idly/ Dosa/ Minapa rotti

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