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.
Servings Prep Time
3cups 10mins
Cook Time Passive Time
2mins 15mins to cool
Servings Prep Time
3cups 10mins
Cook Time Passive Time
2mins 15mins to cool
Ingredients
  • 1cup Raw peanuts
  • 8-10 Green chiliesadd/reduce for more or less heat
  • 1key lime size tamarind
  • 6 shallotssubstitute with a quarter of one red onion if you don’t have shallots
  • 1cup fresh cilantrowashed
  • 1.5tsp Salt
  • 1tsp oilto saute the ingredients
Seasoning
  • 1tsp Mustard seeds
  • 1/2tsp Hing/asafoetida
  • 2tsp white urad dhal/skinned black gram
  • 1tsp oilfor 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!