Essence of Life - Food
Essence of Life - Food


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  • Cuisine : South Indian
  • Course : Side Dish
  • Recipe Type : Condiment
  • Difficulty : Easy
  • Serves : 3-4
  • Author : SM
  • Preparation Time : 10 - 15 Minutes
  • Cooking Time : 5 Minutes
  • Groundnuts/Peanuts - 1 Cup
  • Coconut - 1/2 Cup
  • Dry Red Chillies - 2-3 Nos.
  • Garlic - 2 cloves
  • Tamarind - 1/2 Lime Size
  • Cane Sugar/Jaggery - A Small Piece
  • Salt - To Taste
  • Oil - 1 Tspn
  • For Tempering
  • Oil - 1 Tspn
  • Mustard Seeds - 1/2 Tspn
  • Dry Red Chillies - 1 No.
  • Curry Leaves - 1 Sprig


    METHOD :

    Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
    Remove from fire and allow it to cool down.
    Slightly break it up with your hands until the skin is removed.
    Toss the groundnuts and blow out the skins.
    Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in very low flame until it puffs up slightly.
    Saute Garlic cloves in it and keep it aside.
    Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
    First dry grind the ingredients, then add water as required.
    Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
    Pour this over the ground Chutney and mix well.
    Goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

    NOTES :

    Dry roasting the groundnuts brings out the flavour and oil from it giving the dish a unique taste.
    While roasting the peanuts, care should be taken not to burn them.
    You can use groundnuts without removing its skin too.
    Adjust the amount of Red Chillies to your taste preference.
    Tempering the Chutney is optional.


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