Peanut Chutney For Idli/Dosai

Srilatha Chutneys, Sides, South Indian Leave a Comment

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Peanut Chutney For Idli/Dosai
This chutney is healthy, and satisfies fully. You won't miss the coconut in this side dish made for idli/dosa with peanuts as the main ingredient.
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
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
Instructions
  1. Heat the oil in a kadai/vaanali/pan on medium heat; gather the ingredients
  2. 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
  3. Turn the heat off, add the tamarind and stir it with the peanuts and onions
  4. Transfer to a plate and let cool
  5. When completely cool, blend the peanuts mix, and cilantro with water, added little by little
  6. Heat the oil for seasoning in the same pan
  7. 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.
  8. Pour over the chutney, add the salt and mix well
  9. Serve with hot steaming idlis or dosai!
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