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In Andhra Peanut chutney is equally popular as the coconut chutney. Its a staple in our house. Keeping the basic recipe as is, I like to experiment by adding new ingredients to the chutney. Today I added curry leaves and tomato to the chutney. It tasted pretty good with the semiya idli.
Recipe:
Ingredients:
Peanuts – 1 cup ( dry toast them in a pan, slightly remove the skin))
Onion- 1/4th chopped
Green chilly – 4
Ginger-1/2 inch
Tomato – 1
Few curry leaves
Tamarind pulp to taste
Salt to taste
Tempering:
Add a tsp of oil, followed by 1/2 tsp each of mustard seeds, Chana dal, unread dal and cumin seeds. Fry for few seconds. Add few curry leaves and a pinch of hing ( asafatedia). Turn off the heat.
Procedure:
In a pan add two tsps of oil, when it gets hot add the onion, slit green chilly and ginger. Fry till onion gets soft. Now add the curry leaves and tomato pieces. Fry just for a minute and turn off the heat.
When the mixture cools down put these ingredients, peanut, tamarind pulp, salt and some water in the mixer. Grind till smooth. Finally add the tempering and serve with idli or dosa.
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