Wednesday, 14 May 2014

Kadalai chutney or Peanut chutney (நிலக்கடலை சட்னி)

Peanut chutney offers variety as the nuts give a nice flavor to the chutney. This chutney goes well with both idly and dosa. 

Ingredients: (Serves four)

Coconut – half, grated or the white coconut meat cut into pieces
Peanuts – a small hollow ladle or 50ml measure (நிலக்கடலை)
Tamarind – a small bit
Asafoetida – a pinch
Red chillies – 2 to 3, adjust to taste
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Curry leaves – a few

Kadalai chutney or Peanut chutney (நிலக்கடலை சட்னி)
Method: Fry peanuts and red chillies with little oil in a kadai till the nuts turn golden brown. Grind coconut, tamarind, asafoetida, salt and fried items with required water into a fine paste. Heat the remaining oil in a tadka pan, add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Garnish with curry leaves. Serve with idly, dosa, adai, appam, kuzhi paniyaram or uppuma. 

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter' or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!