A very simple, delicious side dish for idli, dosa – Roasted Peanut Chutney with step-wise pictures. Andhra special Palli Chutney or Verusenaga Pachadi is a typical side dish for idlis/dosa.
My journey as a food blogger all these years has taught me lot of different world cuisines and also, many traditional family recipes that I have been fortunate to document here. I have also learnt a very useful tip – There is no such thing as a simple, trivial recipe. What might be easy and simple could be difficult and complex for someone else. A recipe by itself is just a guideline and there is a lot that goes into cooking than merely following a recipe. There could also be some recipes that are so simple for you, just because you grew up eating them every other day in your life but for someone new to that cuisine, it might be a revelation. Every single day for the past four years, I have got Instagram recipe requests for Roasted Peanut Chutney, the most simplistic, easiest Andhra Palli Chutney or Verusenaga Chutney I grew up eating every other day. The fact that I didn’t have a written blog on it meant typing it for anyone who asked me on my IG posts but it does get tiring. Couple of weeks back, I had an online fight with someone who thought I was rude for not sharing *this* recipe and for the first time, I had to block that person for spewing negativity for no reason. Anyway, I digress. I decided to make a post on Peanut Chutney, even if the recipe is basic.
This recipe for Peanut Chutney or Groundnut Chutney uses Roasted Peanuts and Roasted Dried Red Chillies. This is the version that we have always made in our family (including extended family) for generations and there is nothing much to change. I do make a couple of variations, like adding a clove a garlic or using green chillies but the original is so delicious as it is. It is rich, creamy and absolutely amazing with hot soft idlis. It is one of the constants in our homes and will remain so 🙂 Amma and my aunts painstakingly slow roasting the peanuts in a thick-bottomed kadai, until aromatic and crispy. But I take shortcuts by quickly roasting the peanuts in my microwave. There is no coconut in this recipe of roasted peanut chutney, so it gets made real quick and stores well in the fridge for a couple of days too. Check out the recipe for more details. Check out other Andhra recipes and other Chutney recipes.
How to make Peanut Chutney | Andhra Palli Chutney | Verusenaga Pachadi
📖 Recipe
Peanut Chutney | Andhra Palli Chutney | Verusenaga Pachadi
Equipment
- Blender/Mixer Grinder
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Peanuts
- 3 Dried Red Chillies adjust as needed
- Small Marble Sized Ball of Tamarind
- 1-2 Garlic Cloves optional
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Urad Dal
- Salt as needed
- Water as needed
- Fresh Curry Leaves
Instructions
- In a microwave safe bowl add raw peanuts and set it on high power for 30 secs. Take it out and give a shake, placing it in for another 30 secs.
- Repeat this for 2-3 mins until the peanuts are roasted, as you hear popping sounds and the peanuts have opened up. Time taken to roast the peanuts in microwave depends on the power of the microwave and the quantity being used. Go in regular intervals of 30 secs and shake them well before microwaving again. You can also roast them on stovetop until they begin popping. Let them cool down completely.
- Meanwhile, heat oil in a tempering pan. Add mustard seeds, cumin seeds and urad dal along. As the mustard & cumin seeds splutter and urad dal turns golden, add dried red chillies. Fry for 30 secs until the chillies turn a deeper shade. Finally add fresh curry leaves and remove from heat.
- In a mixer add roasted peanuts, salt, a small marble sized ball of tamarind and roasted red chillies from the tempering.
- Blend until coarse and add some water.
- Grind until the chutney is smooth, adding water as needed.
- Remove onto a bowl and add the rest of the tempering on top. Serve with hot idlis and dosa.
Nutrition
Detailed step-wise picture recipe of making Peanut Chutney | Andhra Palli Chutney | Verusenaga Pachadi
In a microwave safe bowl add raw peanuts and set it on high power for 30 secs. Take it out and give a shake, placing it in for another 30 secs.
Repeat this for 2-3 mins until the peanuts are roasted, as you hear popping sounds and the peanuts have opened up. Time taken to roast the peanuts in microwave depends on the power of the microwave and the quantity being used. Go in regular intervals of 30 secs and shake them well before microwaving again. You can also roast them on stovetop until they begin popping. Let them cool down completely.
Meanwhile, heat oil in a tempering pan. Add mustard seeds, cumin seeds and urad dal along. As the mustard & cumin seeds splutter and urad dal turns golden, add dried red chillies. Fry for 30 secs until the chillies turn a deeper shade. Finally add fresh curry leaves and remove from heat.
In a mixer add roasted peanuts, salt, a small marble sized ball of tamarind and roasted red chillies from the tempering.
Blend until coarse and add some water.
Grind until the chutney is smooth, adding water as needed.
Remove onto a bowl and add the rest of the tempering on top. Serve with hot idlis and dosa.
Recipe Notes
- You can use green chillies in the place of red chillies, no need to roast them.
- Adding garlic cloves gives a very nice fragrance and taste to the chutney. You can skip if you don’t like garlic taste.
- Adjust spices and water depending on the consistency preferred.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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