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. Ofcourse, its a Vegan + Glutenfree + Dairyfree recipe.
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
- 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
- Tamarind / Imli
- Asafoetida / Hing / Inguva
- Dry Red Chillies
- 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!
- 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.
- 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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