Groundnut Chutney is my all time favourite chutney. This can be a good accompaniment for dosa and idly. Even for upma. This can be prepared in different ways, presently I am posting only one variety but in later dates I will post all varieties I know.
Ingredients:
- Groundnuts/Peanuts/Palli/Verusenaga Pappu-1 cup
- Salt-to taste
- Tamarind-3' inches long piece
- Oil-3 tbsp
- Mustard Seeds-1 tbsp
- Black Gram-1 tbsp
- Curry Leaves-5 to 6
- Coriander Leaves-5 to 6
- Green Chillies-8 or 10
Procedure:
- Roast groundnuts till they turn brown colour or till get a good aroma.
- Heat oil in a pan fry green chillies till they become soft. Keep them a side.
- Again heat oil and add mustard seeds and black gram.
- Fry them till the black gram turn brown in colour. Add curry leaves and coriander leaves.
- Grind groundnuts, tamarind, salt, fried green chillies and some portion of fried mustard seeds and black gram to a make chutney by adding water.
- Add the remaining portion of tadka to the cutney.
- Serve it with dosa, idly and upma.
Points to remember while roasting groundnuts:
- Roast them in a low flame. So that they will be roasted nicely.
- Do not burn them.
- Use microwave them for 5 to 10 minutes to roast.
- Remove the skin of groundnuts by pressing them with palms.
- This is optional, if we want we can use them without removing the skin.
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