Andhra Palli Pachadi (Peanut Chutney)
Groundnuts or peanuts are extensively grown on the central Indian Deccan plateau. Regional produce thus, often finds its way into regional cuisine!
Deccan cuisines of Maharashtra, Gujrat and central Andhra often incorporate the crunchy, nutritious peanuts in a variety of ways. Boiled with salt they are served as street snack, lightly roasted in oil they add crunch to salads (koshimbir), and when ground to paste they blend into gravies – thus finding their ways into recipes. Peanuts add texture, colour and nutrition!
Are peanuts the world’s healthiest food? Cheaper than almonds? Maybe. Rich in proteins and minerals, comparatively cheaper than exotic almonds and hazelnuts. Often in the agricultural rural regions, peanuts are a perfect answer for the poor man, farmer or labourer toiling away.
Thanks to my domestic helper Satyavati, in Hyderabad. She taught me to make this simple, rustic and quick chutney…typical rural method.
Aren’t you lucky she shared her simple knowledge with us all?
250 gms lightly roasted peanuts ( or buy a pack from supermarket)
2 small onions
1 inch ginger
2-3 sprigs coriander for garnish
water as required
salt as needed
2 red chillies ( or as desired)
1tsp mustard seeds, 1 tsp jeera (cumin seeds) 2-3 curry leaves, 2 tsps. cooking oil.
Place peanuts in heavy bottom wok /kadhai and lightly roast them, continuously stirring them for about 10 minutes. Place aside to cool, remove skin. Cool completely. (Else use pre roasted peanuts from jar or pack:)
Make the tempering – heat oil in pan, splutter the mustard and jeera seeds. quickly add red chilli and switch off gas. Add curry leaves. Cool.
In a grinder, place peanuts and make coarse powder, stirring in between to check consistency. Mix well, grind further to finer paste. Remove and place in container.
Grind the onion and ginger to paste, using water sparingly. Mix with peanut powder. Adjust salt, chilli and water to this mixture to make a runny consistency.
Add the tempering, mix well. Chutney is ready in a jiffy! Garnish with coriander leaves. Serve preferably along with dosa, uttappa or rice. Leftovers can find their way into sandwich or Roti.
Do you have another method for this chutney? Or if you wish to contact me for another peanut recipe, leave a message. Remember to share.
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