An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra
PREP TIME: 6 mins
COOK TIME: 3 mins
- Dry roasted Peanuts 1 cup
- Onion 1, small, diced
- Vegetable Oil 2 tsp
- Asafetida a pinch
- Salt to taste
- Black pepper powder 1 tsp
- Cumin seeds 1 tsp
- Dry red chilies 3, broken
- Garlic 2 large cloves, cut into slices
- Urad Dal 2 tsp
- Mustard seeds 1 tsp
- Tamarind powder 1 tsp
- Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.
- Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.
- Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.
- Pour mixture in a bowl and serve with idli and sambar.
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