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
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Palli Perugu Chutney – Andhra Style Peanut- Curd Chutney
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 min
Roasted unsalted peanuts (without skin)
Onion – minced fine or sliced thin.
Dry Red chillies
1/2 cup (100 ml)
Urad dal / split black gram
Hing / Asafoetida
PIN FOR LATER
- f 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