Peanut Chutney, Verkadali Chutney

Ingredients :

Peanuts - 1/4 Cup                                                          Cooking Time : 15 Minutes
Garlic - 4 pods
Cumin Seeds - 1/2 Tsp                                                  Serves : 2 People
Red Chilly - 1
Tamarind - Small piece
Coconut - 1/4 Cup
Asafoetida - A pinch
Curry Leaves
Salt
Mustard Seeds - 1/4 Tsp
Oil - 1 Tsp

Peanut Chutney

Method :

Take all the ingredients before you start roasting it.

                           

Heat a pan and roast the peanuts well to nice golden color. Then add Coconut, Cumin seeds, Red chilly, Garlic, Curry Leaf, Tamarind and Asafoetida. Roast all the ingredients together for 2-3 minutes. Switch off the flame.

                          

Let all the ingredients cool well before grinding. Add salt before grinding. Add little water while grinding. Grind it to smooth paste.

                          

Transfer it to a serving bowl. Add mustard seeds and curry leaf spluttered in oil.

                         

Serve hot with Idly or Dosa.

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