Peanuts are very high in Protein. This chutney is not only for idli, dosa, upma, pongal etc. it will be a great salad dressing or vegetable dip. Try this today.
Ingredients
1 cup of peanuts/ground nuts/pallilu/verusenaga pappu/moong phali
handful of coriander leaves/cilantro
2-3 green chilies
salt
For Tempering
1 tbsp coconut oil
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp of cumin seeds
a pinch of hing/asafoetida
2 or more red chilies
few curry leaves
1 cup of peanuts/ground nuts/pallilu/verusenaga pappu/moong phali
handful of coriander leaves/cilantro
2-3 green chilies
salt
For Tempering
1 tbsp coconut oil
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp of cumin seeds
a pinch of hing/asafoetida
2 or more red chilies
few curry leaves
Preparation
Dry roast the peanuts.
Dry roast the peanuts.
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Procedure
Heat coconut oil on medium heat. When the oil is hot add urad dal, mustard seeds and cumin seeds. When they are popping up add red chili and garlic. Stir it continuously for uniform frying. Add curry leaves and hing/asafoetida and switch off the flame and keep it aside.
Take peanuts, green chili and cilantro into your blender jar. T these add fried red chili and garlic also. Add enough salt. Grind these first and then add some water and bring it again into a smooth chutney. Adjust the consistency. Add the tempering. Serve this chutney with idli, dosa, upma, utappam, pongal etc.
Before adding the tempering you can also use this as a vegetable salad dressing or a simple vegetable dip. Because of it's high protein value it is best as a salad dressing. You may refrigerate it for 3-4 days.
Heat coconut oil on medium heat. When the oil is hot add urad dal, mustard seeds and cumin seeds. When they are popping up add red chili and garlic. Stir it continuously for uniform frying. Add curry leaves and hing/asafoetida and switch off the flame and keep it aside.
Take peanuts, green chili and cilantro into your blender jar. T these add fried red chili and garlic also. Add enough salt. Grind these first and then add some water and bring it again into a smooth chutney. Adjust the consistency. Add the tempering. Serve this chutney with idli, dosa, upma, utappam, pongal etc.
Before adding the tempering you can also use this as a vegetable salad dressing or a simple vegetable dip. Because of it's high protein value it is best as a salad dressing. You may refrigerate it for 3-4 days.
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