Peanut coconut chutney with purple chillies and a touch of garlic flavour. Perfect aspect dish for idli, dosa and different south Indian chutneys. Easy to organize as peanuts are added with pores and skin.
I put together this chutney with out coconut normally which I learnt from my co-sister. It is first peanut chutney that I made efficiently. So I all the time make it that manner. It is clean and creamy that I at instances have it as such too. Vj loves that as nicely.
When I shared ragi kara kozhukattai, lots of you had been attracted by the chutney I served alongside. So considered posting that I made with coconut for the primary time and it was actually tasking nice too. Especially with the kozhukattai. But after that, I made for idli dosa too, it was excellent. As I largely make coconut chutney with chana dal or pottu kadalai, this peanut coconut chutney was a welcome change and refreshing menu.
Unlike the opposite model I posted with out pores and skin, this chutney is ready with pores and skin, so no ache of eliminating the pores and skin. If you may have roasted peanuts, then you may make in a jiffy. Usually I oven roast the peanuts and retailer, so it’s all the time useful for me to make this chutney. How tasty it’s with smooth, pillowy idli! You cannot maintain depend in any respect what number of dosa you’ll eat.
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Step by step photos
1. Roast purple chillies in few drops of oil till it’s roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.
2. First grind with out including water.Later add water to make a clean chutney.
3. Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.
Perfect with idli, dosa or paniyarams.
Recipe card
Peanut coconut chutney
Peanut coconut chutney with purple chillies and a touch of garlic flavour. Perfect aspect dish for idli, dosa and different south Indian chutneys. Easy to organize as peanuts are added with pores and skin.
Ingredients
- ½ cup Peanuts with pores and skin, roasted
- ½ cup Coconut grated
- 6 Red chilli
- 1 clove Garlic
- 1 pinch Tamarind
- Salt
To mood
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
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Instructions
-
Roast purple chillies in few drops of oil till it’s crisp.
-
Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.
-
First, grind with out including water. Later, add water to make a clean chutney.
-
Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.
Notes
- Adjust the purple chillies as per your spice degree. Colour adjustments accordingly.
- Ratio of peanuts and coconut might be versatile in keeping with availability and your desire.
- Instead of garlic, you’ll be able to add a small piece of ginger and add asafoetida whereas tempering.
- Make positive to make use of recent inventory of peanuts as outdated inventory wont style good.
