Featured post

Wednesday, 10 February 2016

Peanut Chutney - South Indian Style


          This is a simple and a basic peanut chutney that goes very well with any South Indian breakfast like, upma, dosa, idli, pesarattu, uttapam, etc. It is a very good substitute for coconut chutney. You can also add coriander leaves or roasted sesame seeds for a change. A good tempering of mustard seeds, curry leaves, asafoetida and urad dal is poured over the end product.





  • 1/2 cup roasted,  peanuts
  • 2-3  dry red chilies
  • 1/2 tsp. tamarind paste
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida (hing)
  • 1/2 tsp. urad dal (split black gram)
  • 1 sprig curry leaves





          Grind the peanuts, red chilies, tamarind paste and salt along with 1/4 cup water into a smooth paste. Add little extra water to get a good consistency.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves and saute till the dal changes colour. 

          Pour this tempering over the prepared chutney and mix well. Serve with upma, dosa, idli, pesarattu, uttapam, etc.




                      Grind peanuts, red chilies, salt and tamarind paste with 1/4 cup 
                      water into a smooth paste.



                         Heat oil in a pan and temper with mustard seeds, asafoetida, 
                         curry leaves and urad dal.



                            Pour the tempering over the prepared chutney.










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