This chutney is on my chutney rotation for Idli / Dosa / Pongal. Comes from my friend's mom who's from Warangal part of Andhra Pradesh. It may not be a popular dish in Andhra cuisine at restaurants, but considering I tasted this first at her place many decades ago (and a zillion times since then) , I have begun to believe its an Andhra type dish. Lets get to the lip smacking recipe now :)
Palli in Telugu means peanuts. Perugu = curd ; pachadi - refers to chutney or a dip
Prep time : 10 mins | Cook time : 5 mins | Makes : 1 large cup (250 ml) of Chutney |
Spice level - medium
Keeps for max 1 day under refrigeration
Check out more than 20+ varieties of Chutneys here
Ingredients:
Tempering:
How to make:
Sending this to BM 73 - "flavours of India" theme
Palli in Telugu means peanuts. Perugu = curd ; pachadi - refers to chutney or a dip
Prep time : 10 mins | Cook time : 5 mins | Makes : 1 large cup (250 ml) of Chutney |
Spice level - medium
Keeps for max 1 day under refrigeration
Check out more than 20+ varieties of Chutneys here
Ingredients:
- Roasted unsalted peanuts (without skin) - 1 cup (200 ml)
- Onion - 1 large - minced fine or sliced thin.
- Garlic pods - 2 nos
- Red chillies - 2
- Green chilly - 1 no
- thick slightly sweet Curd - 1/2 cup (100 ml)
- Oil - 1/2 TBSP
- Salt - to taste
Tempering:
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Hing / Asafeotida - a largish pinch (skip for GF version)
How to make:
- If you dont have ready roasted peanuts, roast the peanuts with their skin on on low - medium flame till they slightly brown and the skin begins to peel off. Transfer to a large plate, cool and rub the peanuts against a coarse towel to peel the skin off.
- If you have ready shelled roasted & unsalted peanuts, skip the above step.
- In a pan, add oil, saute the onion, garlic till pink. Now add the chillies and saute. Cool.
- Blend all ingredients (peanuts & onion - garlic- chilly mixture) except curd into a smooth semi dry powder. Add water (2 TBSP) and blend to a smooth paste. Now add the curd and churn just once.(I prefer adding the whisked curd to the ground peanut chutney Once the chutney is transferred from the blender).
- Mix well. Prepare tempering with oil, mustard seeds, hing and Urad dal.
- Add to the chutney and serve with any South Indian Breakfast. It keeps for max 1 day under refrigeration
Sending this to BM 73 - "flavours of India" theme
Posts
Looks yummy
ReplyDeleteI first tasted this chutney when my sister-in-law made it and fall in love with it. I do not add onion and garlic, next time will add to see the difference in taste. Must be tasting better :)
ReplyDeleteVery interesting palli chutney Kalyani. Adding yogurt to peanut chutney is new to me. Will have to try one out some time.
ReplyDeleteunique chutney with curd..never heard about it. Sounds delicious.
ReplyDeleteMy punjabi friend made this chutney once and I hadn't tasted this before. But yogurt sure is a great addition to the traditional peanut chutney
ReplyDeleteLipsmacking here, this pachadi sounds super delicious. Have to try soon.
ReplyDeleteThat is a great flavouful chutney. I also add some coconut to this. And adding curd is very unique..
ReplyDeleteI too go with coconut and no curd. Curd sounds like a good twist to the chutney
ReplyDeleteFlavorful chuntney with roasted peanuts.
ReplyDeleteAh hearing about this for the first time, must check this out..peanut chutney is a stable at home and a good one is hard to miss..
ReplyDeletethis nutty chutney must be so delicious and since peanuts are one of the few nuts I am not allergic to, I can dig into this one!
ReplyDeleteyumm yumm! another variation for our morning breakfast!!
ReplyDelete