Wednesday, August 26, 2015

Peanut Chutney Recipe | Groundnut Chutney | Verkadalai Chutney

My preference for food is changing over time. During my schooling, I never like chutneys as side dish for Idli, Dosa and I always go for Sambar. But after college I started loving chutneys and wish to try new chutney whenever I can. Already I have posted few other Chutneys like Coconut Chutney, Peerkangai Chutney, Tomato Chutney, Onion tomato Chutney and Kara Chutney in this space. Today I am adding one more chutney to my list, which is my recent favourite. Yes,  I am presenting the delicious creamy peanut chutney with detailed steps here:
Peanuts - 3/4 Cup 
Coconut(Shredded) - 1/4 Cup(Optional) 
Red Chillies - 3 to 4 
Ginger - 1/2 tsp(grated) 
Channa dal(kadalaparuppu) - 1 tbsp  
Urad dal - 1 tsp 
Oil - 1 tsp 
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard seeds - 1/2 tsp 
Urad dal - 1/2 tsp 
Curry leaves - 1 Spring
1. Heat a pan and dry roast the peanut in low flame for even roasting. Roast it until the peanuts are golden brown and crisp. Transfer it to a plate and allow it to cool. Then remove the skin of the peanuts completely. In the same pan add some oil, roast the channa dal, red chilli, ginger and urad dal. Once it turns golden golden brown, switch off the flame and transfer it to a plate.  
2. Now transfer the peanuts, dals and red chill to the mixer. Give it a pulse initially, then add some water and grind it to a coarse paste. Finally add the coconut and required salt along with this mixture. Grind it again smoothly by adding required water.  
3. In a tadka pan, temper the items under 'To temper'. Adjust the water to make the chutney little runny in consistency. Add the tempered items and mix it.
Serve the chutney with hot steamed Idli. The yummy chutney goes well with idli and all kinds of dosa.
Points to remember:
  • Coconut can be skipped if you don't prefer in this recipe.
  • You can roast 5 to 6 shallots along with the dal and grind it for some variation in the peanut chutney. 
  • I have not added tamarind in this recipe, but you can add it to give little tangy taste for the chutney.
  • You can use garlic cloves or asafoetida in the same recipe.
  • I have also seen people using tomato in  the same recipe. It depends on your preference. If using, saute it in oil along with the dal.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. I love this version, never tried to make it though, like you I prefer sambar with my idli


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