Friday, November 2

Palli Pachadi/Peanut/Ground nut Chutney

My husband is nuts about peanuts. He likes it in all forms. Peanut butter, peanut bars, peanut butter cookies, chikki (indian peanut bars), salted peanuts and peanut chutney. My mom use to make this chutney but only for Dosas and for idlis we usually make with dalia/fried chana dal. Well, that is what you usually get in restaurants/tiffin centers, as far as I know. He claims that restaurants serve peanut chutney for everything and he never ate dalia chutney at all. Now that is extreme!!! so to satisfy him, I made this chutney with idlis on last sunday breakfast. He was so happy, he took them to office for breakfast twice this week. He did not forget to call and tell me thanks for making them. Hehe, that is so sweet of him!! If there are any peanut admirers out there then here is the recipe:

1/2 cup Peanuts roasted and skin removed
1/4 cup fresh grated coconut
1 big Jalapeno or 3-4 green chillies
1 small lime size tamarind soaked in some water
Salt as per taste

For tadka:

1/2 tsp urad dal/Black gram dal (minappappu)
1/2 tsp mustard seeds (Aavalu)
1/2 tsp cumin seeds (jeelakarra)
1 red chilli cut into small pieces (endu mirapakayalu)
few curry leaves (karivepaku)
a dash of hing/asafoetida (inguva)


Take the roasted de-skinned peanuts, coconut, tamarind, green chillies and salt into blender. Grind it into a fine paste by adding little by little water. Then heat a tsp of oil in a pan and add the tadka ingredients. When they turn golden brown in colour, add them to the chutney .

Serve it with hot dosas/idlis/vadas. It goes well with any snack too like mysore bonda, masala vada etc., Enjoy!!


For idlis:

1/2 cup urad dal/Black gram dal
1 cup idli rava
Salt as per taste

Wash and soak urad dal and rava in water separately for 6 hours. Grind urad dal with little water to a fine paste. Squeeze out the water and add rava to the urad dal paste. Add some salt and mix them together so that they are blended well. Cover and set it aside in a warm place overnight to let it ferment. It should ferment thoroughly to get soft idlis. Next day grease the idli pans with little oil, pour this batter into each idli plate and pressure cook without whistle for 20 minutes on medium high heat. Let the cooker cool a bit take out the idlis from the plate and serve them peanut chutney or dalia chutney(You can make dalia chutney the same way by replacing roasted peanuts with dalia). Enjoy.

10 comments:

Asha said...

I love Peanut chutney too, I made it last week with Dosa. Looks yummy!:)

Bhawna said...

I love peanuts too, chikki my all time fav. Time to confess, i even eat bread with peanut chutney shhhhh........

Sirisha Kilambi said...

This is a regular in our house Hima....Every sunday when I make Idlis,dosas,vadas...This is a must-accompaniment....Like ur husband,R also asks me to make it regularly....Looks nice :-))Mouth watering...:-))

sagari said...

wow peanut chutney with idlis ROCKS
I JUST LOVE THEM nice post

Hima said...

Thanks asha, bhawna, sirisha and sagari. I know this is pretty common chutney in our homes.

Sreelu said...

Hima, Jalepeno addition is a great idea.This is a favorite in our house too

Pravs said...

feel like having the idli and chutney now..breakfast time here.

The Anonymous said...

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Hima said...

Thanks sreelu, I did not have green chillies so I used jalapeno instead of that.

Thanks pravs. You may sure have it ;)

Latha said...

That looks really delicious Hima. Super soft idlis and yummy chutney!

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