Palli Chutney Recipe | How to make Andhra Palli chutney
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.
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.
Notes
Do not roast the peanuts till they turn black.
This would make the chutney bitter.
Soak tamarind to make it easily blend.