Friday, November 5, 2010

Palli pachadi (Peanut Chutney)

This is the simplest and easiest chutney, yet serves the purpose when eating a dosa or upma or even pongal and running out of any alternative side dish. Those who don't prefer/like peanuts can add some onions to change the taste. I never liked peanuts alone, so I found a way to add alternatives so that the peanuts taste wouldn't dominate. Lets see the ingredients and method to make this
Few peanuts
1 small chopped onion
2 green chillies
1 garlic clove
Tamarind paste
Salt (accordingly)
11/2 tsp oil


1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
1 red chilly
pinch of asafoetida
curry leaves


1.First dry roast the peanuts in a pan without any oil and remove the skin. Remove the peanuts and keep them aside, in the same pan, add 1 tsp oil and add the chopped onions,green chillies,garlic clove, tamarind and the peanuts. Fry then for a while.

2. Because we fry the tamarind, we can keep this chutney a little longer than a day.

3.After frying, let it cool and grind it into a fine paste by adding some water and salt according to the taste.

4.Now, add the remaining oil to the pan and add all the seasoning ingredients, fry till the mustard seeds crackle and add this to the paste.
Now, the yummy palli pachadi (peanut chutney) is ready! This is great with idly/dosa or upma and stays longer than a day when refrigerated.

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