Peanut Chutney / Andhra Palli Pachadi Recipe
Moongphali ki Chatni, South Indian Andhra style condiment / chutney recipe that is made instantly without any prep work. Recipe below has step wise pics and tips.
Equipment
- Frying pan (for stove-top method)
- Blender/Grinder/Mixie.
Ingredients
- 1 cup Palli / Peanuts (not roasted)
- 2 teaspoons Chana / Split Yellow Gram Dal / Senaga Pappu
- ¼ cups Sesame seeds / Til / Nuvvulu
- 2 tablespoons Tamarind puree / Chinthapandu gujju / Imli (size of a tiny lemon/lime)
- 10 to 12 count Dry Red Chillies
- ¼ teaspoon Turmeric Powder / Pasupu
- 3 tablespoons Cooking Oil
- as per taste Salt
- ½ to 1 cup Hot Water
Ingredients for Tempering:
- ½ teaspoon Mustard Seeds / Aavaalu
- 1 teaspoon Cumin Seeds / Jeera
- ¼ teaspoon Sesame Seeds / Nuvvulu
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 7 to 8 count Curry Leaves
- 2 count Dry Red Chillies (optional)
Instructions
- Put a frying pan on stove top under medium flame. Add 3 tablespoons of oil and heat it.
- Now, add the peanuts/ palli, chana dal/senagapappu, sesame seeds/nuvvulu and tamarind. Roast them by stirring continuously, until the peanuts pop and they turn dark in colour. Transfer all the roasted ingredients into a mixie /spice blender.
- Put the pan back to the stove, add the red chillies and roast them for a minute, by stirring. Transfer them to the same mixie / spice blender.
- 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.
- Then, add salt, turmeric powder and hot water to the ingredients in the mixie / spice blender. Grind them into a fine paste and take it into a serving bowl. Add the tempering to the chutney and give a mix. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!