Verkadalai ( Peanut) Chutney)
Oh! An awesome tasting, flavourful, aromatic chutney. Goes well with Idli varieties, Dosa varieties, Upma varieties, Poori, Phulkas, Pongal varieties and Plain, hot steamed rice with little ghee and a fried pappad and a raitha.
Roast in oil and grind to a paste with little water.
Oil – 2 tablespoons
Halved peanuts – 1 handful
Freshly grated coconut – 3/4 cup
Urad dhal – 1 teaspoon
Dry red chillies – 5 ( I have used Kashmiri red chillies )
Black pepper – 4 numbers
Jeera – 1/2 teaspoon
Chopped garlic – 1 big flake
Salt to taste
Tamarind paste – 3/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Grated jaggery – 1 teaspoon
Heat a pan. Add oil. Keep the flame on medium. First fry the chillies. Once they turn golden, remove the chillies from the pan and transfer to a plate. Next add the urad dhal, black pepper, jeera, peanuts and salt to taste. Fry till golden on sim flame. Add the grated coconut and the chopped garlic. Sauté for 2 minutes on sim flame. Add the asafoetida powder. Switch off the stove. Transfer the contents to the plate. Add the tamarind paste and the jaggery. Once the mix is cooled, transfer the contents to a big blender jar. Blend with little water to a smooth paste. Serve with Jeeraga Dosai.
1) This Chutney tastes good only if it is a little thick.
2) Do not season the Chutney.
3) Adding minimum garlic, brings out the flavour of the peanuts.