Wednesday, October 29, 2008

Peanut/Verkadalai Chutney


Coconut - 3 tsp
Peanut - 2 tsp(roasted)
chutney dal/Pottukadalai - 1 tsp
Green chilli - 2
Tamarind - 1/4 lemon size or 1/4 tsp if paste
Smaill onion - 2(optiomal)
Ginger - very small piece
Salt - 1/4 tsp or as per need
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - a pinch
oil - 1 tsp
Curry leaves - few


1. If you have raw peanuts, roast it for some time in a dry pan and peal of the skin.
2. Grind coconut, peanuts, chutney dal, green chilli, onion, ginger, tamarind and salt.
3. Heat oil in a pan, splutter mustard seeds and urad dal, add curry leaves, turn off the gas and add hing and add to chutney. Taste for salt and add more if needed.


For kaara paniyaram, yummi yummi combination is this peanut chutney.