Veggie Foodie

Ingredients:

• 1 cup peanut
• 1/2 cup putani (roasted gram / chhana dal)
• 1 dry red chili
• Small ball sized tamarind
• 1 tsp salt
• 1 cup water

For tempering

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp cumin seeds
• 1 dried red chili
• ½ tsp asafoetida powder
• 8-10 curry leaves

Method:

1. Put the tamarind in hot water and once cooled strain to get tamarind pulp
2. In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
3. Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
4. Cool completely, and transfer to a blender
5. Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
6. Add 1/2 cup water and blend to smooth paste
7. Add more water in batches and blend to a smooth paste with somewhat runny consistency
8. Transfer the chutney to a large bowl

Tempering

1. Prepare the tempering by heating 3 tsp oil
2. Add 1 tsp mustard seeds and when they start to sputter add 1 tsp urad dal, 1 tsp cumin seeds, 1 dried red chili and roast for a minute
3. Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
4. Pour the tempering over the chutney and mix well
5. Peanut chutney is ready to enjoy with idli, dosa and vada

Serves: 6

Inspiration source:

https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/

Remarks: