Palli chutney recipe is a popular side dish in Telugu states. Palli means peanut or ground nut. The chutney made with roasted peanuts, chillis and spices. Spicy condiment served with idli, dosa or utappam. This is the basic recipe of Andhra palli chutney.
I am sharing a basic palli chutney, but there are different varieties of it. It is Andhra style recipe. Peanuts have lot of health benefits such as they have healthy fats and good amount of vegetable protein. Peanut chutney is my all time favourite at home. People allergic to nuts should avoid it.
Red chillis or green chillis can be used to make pallic hutney. Traditional recipe of palli chutney needed only 4 ingredients, palli or peanuts, chillis, salt and tamarind. Adding other ingredients like coconut, tomato, garlic, curry leaves and sesame seeds is optional. Some do like other tastes to include would add the mentioned ingredients. Tempering the chutney with onions gives a nice crunchy taste to it.
Peanuts or palli have a unique taste of it, just roast and toss them with salt and chilli powder makes a best tea time snack. Peanuts or palli makes any curry thickens and it gives a nice taste to the curry.
I would prefer to roast peanuts or palli without oil. Some roast them with oil, but that would taste the chutney oily. Nobody in my house like the taste of it. Sometimes I would deskin the roasted peanuts, but sometimes I avoid doing it.
I always keep the chutney readily available in the refrigerator. The palli chutney would be a best side dish for any breakfast like besan chilla or upma.
Palli Chutney Recipe | How to make Andhra Palli chutney
Ingredients
- 1 Cup Palli or Ground nuts
- 5 or 6 Dry Red chillis
- 1 Tbsp Urad Dal/Black Gram
- 1 Tbsp Rai/Mustard Seeds
- 1 Tbsp Oil
- 1 Tsp Hing/Asafoetida
- 5 to 6 Curry Leaves
- Small pebble size Tamarind
- Salt to Taste
- 1 Onion
Instructions
- Chop onion.
- In a thick bottom kadai, dry roast ground nuts till the aroma comes out.
- Roast them till their skin comes easily, when we rub the grain.
- Keep the peanuts aside to cool.
- Again heat kadai, add 1/2 tbsp oil.
- Add 1/2 tbsp urad dal and 1/2 tbsp mustard seeds.
- Fry them till the dal turns golden brown.
- Add red chillis and saute them also for a minute.
- Keep this tadka aside.
- We can remove the skin of the palli or use them as it is.
- In a blender jar add roasted palli and the tadka along with red chillis.
- Add salt to taste and tamarind.
- Blend them to make a fine paste.
- Add water as per the necessity.
- Heat oil in a kadai, add mustard seeds, urad dal, red chilli and curry leaves.
- Add the above tadka to the palli chutney. Add chopped onions to the chutney.
- Serve palli chutney recipe with idli, dosa or uttappam.
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