2teaspoonsChana /Split YellowGram Dal /Senaga Pappu
¼cupSesame seeds / Til / Nuvvulu
2tablespoonsTamarind Puree / Chinthapandu Gujju / Imli(or size of a tiny lemon/lime)
10 to 12countDry Red Chillies
¼teaspoonTurmeric Powder / Pasupu
1teaspoonSalt (or as per taste)
½ to 1 cupHot Water
Ingredients for Tempering:
½teaspoonMustard Seeds / Aavaalu – ½ teaspoon
1teaspoonCumin Seeds / Jeera
¼teaspoonSesame Seeds / Nuvvulu
⅛teaspoonAsafoetida / Hing / Inguva
7 to 8countCurry Leaves
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.
Return 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!
Please see the MAIN POST for step wise PICS & recipe TIPS.
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