Monday, November 14, 2011
Groundnut/Peanut chutny - Verkadalai chutny
Groundnut/Peanut - Verkadalai - 1 cup
Red chillies - 3 nos.
Broken black gram dal - Udaitha ulutham paruppu - 1 table spoon
Tamarind - Puli - lemon size
Mustard - Kadugu - 1 tea spoon
Oil - Ennai - For tempering
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste
Fry ground nuts in a pan/kadai and remove skin. Keep it aside. Heat a table spoon of oil in a pan, fry red chillies, ulutham paruppu, tamarind, add hing and add this content to ground nut, add little salt and grind it to a paste. Temper mustard seeds and add to it. This can be served as side dish for Idly, dosa, Pongal, Upma.
Note: Ground nuts should be of good quality, if it is not good even one peanut will spoil the whole chutny.
Optional: Coconut gratings can be added. Ingredients can be added or removed.
Posted by Preiyha Rajesh at 11/14/2011 01:25:00 AM