Palli Pachadi

A quick and easy chutney with peanuts, tamarind and South Indian spices
Ingredients - Makes 4 cups of chutney, can be stored in the fridge for 4-5 days
  • 1½ cup peanuts
  • 5-6 cloves (or 15g) of garlic, peeled and roughly chopped, optional
  • 1 tbsp oil
  • 20 g tamarind
  • 4 tsp red chilli powder
  • 1 tsp turmeric powder
  • 3 cups of water
  • Salt, to taste
  • For the tempering
  • 1 tbsp oil
  • ½ tsp fenugreek seeds
  • 2 tsp black gram (urad dal)
  • 1 tsp mustard seeds
  • 2-3 dried red chillies, broken into small pieces
  • 6-8 curry leaves, optional
  • a pinch of asafoetida (hing)
Steps
  1. Place the tamarind with 1 cup of water and {microwave} on high for 30 s. Cool for a while and squeeze out the juice with your fingers and discard the fibre and seeds. Set aside
  2. Heat 1 tbsp of oil and fry the peanuts and garlic together until the peanuts start to brown
  3. Turn off the heat and add turmeric and red chilli powder
  4. Grind with 2 cups of water to form a smooth chutney. Add the water in small amounts
    5. Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
  5. Mix in the tamarind juice and salt
    6. This makes 4 cups of chutney which can be stored in the fridge for a few days. 1 cup of chutney is sufficient for 4 people
  6. For each cup of chutney, add the tempering just before serving
    1. Heat 1 tbsp oil. Fry the fenugreek seeds and black gram (urad dal) until they start to brown
    2. Add mustard seeds, curry leaves and dried red chillies. Fry till the mustard seeds start to splutter
    3. Turn off the heat and add a pinch of asafoetida
    4. Mix the tempering with the chutney and serve with {Idli}, {Ragi Dosa} or {Pesarattu}
Related - 3
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