Palli Chutney/Peanut Chutney

 Ingredients:

Peanut/ground nut: 1 cup

Green chilli: 3-4 nos

Tamarind: small lemon size/ Indian goose berry size

Salt as required

For tempering:

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Channa dal: 1 tsp

Jeera/ cumin seeds: 1 tsp

Hing: a pinch

Curry leaves: A sprig

Method of Cooking:

1. Heat kadai/wok, dry roast the ground nut on low flame till the roasted aroma comes. Tip: To check for roasting take one peanut and remove the husk. The husk should come very easily.

2. Transfer them to a flat plate allow them to cool. Once cooled, remove the husk.

3. Take the groundnuts into a mixer grinder, add salt, tamarind and green chillies.

4. Initially grind without adding water so that the ingredients blend well.

5. Now, add a cup of water and grind again to a smooth paste and to get the desired consistency.

6. Transfer chutney to a bowl and garnish with tempering.

7. Palli/Peanut/Ground nut chutney is ready to serve with Idly/ Dosa/ Minapa rotti