| Prep Time | 10 mins |
| Cook Time | 2 mins |
| Passive Time | 15 mins to cool |
| Servings |
cups
|
Ingredients
- 1 cup Raw peanuts
- 8-10 Green chilies add/reduce for more or less heat
- 1 key lime size tamarind
- 6 shallots substitute with a quarter of one red onion if you don't have shallots
- 1 cup fresh cilantro washed
- 1.5 tsp Salt
- 1 tsp oil to saute the ingredients
Seasoning
- 1 tsp Mustard seeds
- 1/2 tsp Hing/asafoetida
- 2 tsp white urad dhal/skinned black gram
- 1 tsp oil for tempering
Ingredients
Seasoning
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|
Instructions
- Heat the oil in a kadai/vaanali/pan on medium heat; gather the ingredients
- When fairly hot, but not smoking, add peanuts, onions and the chilies and saute till roasted and polished. The onions should start to brown but not too much
- Turn the heat off, add the tamarind and stir it with the peanuts and onions
- Transfer to a plate and let cool
- When completely cool, blend the peanuts mix, and cilantro with water, added little by little
- Heat the oil for seasoning in the same pan
- When hot, add the mustard seeds. When they start to pop, add the urad dhal and the hing, and stir till the dhal turns reddish gold.
- Pour over the chutney, add the salt and mix well
- Serve with hot steaming idlis or dosai!
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