Peanut Chutney / Palli Pachchadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins  CookTime:10 mins  Cuisine:Indian

This is an instant chutney I regularly make for South Indian breakfast items like idli, dosa, upma, uthappam, etc. If you have your own recipe, try my version of this mild in spice Peanut/Palli chutney and see. Of course, its a Vegan + Gluten free + Dairy free recipe.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection here⇒  Chutney / Pachchadi / Dip

Related Posts⇒ 

1.  Idli
2. Ginger Chutney / Allam Pachchadi
3. Tomato Chutney / Tomato Pachchadi 

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Ingredients:

• Palli / Peanuts ( not roasted)  – 1 cup
• Chana /Split YellowGram Dal /Senaga Pappu – 2 teaspoons
• Sesame seeds / Til / Nuvvulu – ¼ cup
• Tamarind/ Chinthapandu/ Imli – size of a tiny lemon/lime
• Dry Red Chillies – 10 to 12
• Turmeric / Pasupu – ¼ teaspoon
• Cooking Oil – 4 tablespoons
• Salt – as per taste
• Water – 1 cup

Ingredients For Tempering:

• Mustard Seeds / Aavaalu – ½ teaspoon
• Cumin Seeds / Jeera – 1 teaspoon
• Sesame Seeds / Nuvvulu – ¼ teaspoon
• Asafoetida / Hing / Inguva – half of ¼ teaspoon
• Curry Leaves –  7 to 8 

Special Ingredients:

• Tamarind / Imli
• Asafoetida / Hing / Inguva
• Dry Red Chillies

Step wise pics Procedure:

• Put a frying pan on stovetop under low flame, add 3 tablespoons of oil and heat it.
• Add the peanuts/ palli, chana dal/senagapappu, sesame seeds/nuvvulu and tamarind.Ingredients taken into pan for roasting
• Roast all above by stirring continuously, until you get a nice aroma and they change the colour to light brown.
• Transfer all into a plate and let them cool.
• Return the pan back to the stove, add the red chillies and roast them for a minute, by stirring.

  

• Transfer them to the plate nad set to cool.
• Return the pan back to the stove, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.

  

• Put them on flame until they splutter, then switch the flame off.
• Meanwhile check if the roasted ingredients haved cooled completely.
• Then, take all of them into a mixer/blender, add salt, turmeric and water.
• Grind them into a fine paste and take it into a serving bowl.
• Add the tempering to the chutney and give a mix. Done!

Tips:

• You can even use roasted peanuts, just dont add them to the frying pan.
• Be careful, while roasting that you dont burn.
• Adjust the salt and spice as per your taste.
• This,Peanut chutney / Palli pachchadi stays good upto 4-5 days when refrigerated.
• It might turn thick in consistency, then add hot water for a thin consistency.

Result:

• This, Peanut chutney / Palli pachchadi is of medium spice and is generally used as an accompaniment for any idli, dosa, uthppam, etc.
• Even kids can delish this chutney.
• We had this chutney along with soft-steamed idli(s) (Recipe Link: Idli ) as shown in last pic.

  

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