This Verkadalai or Peanut Chutney is one of my favorite chutneys. It’s very easy to make. It’s a perfect side dish for Idly and Dosa. There are two versions of this side dish. One is with onion & garlic and the other one is without onion & garlic. This chutney is very handy if you are running out of time. This does not need any peeling or grating, just fry a few spices and grind it. It gets ready within few minutes.
Recipe type: Side dish
Cuisine: South Indian
Servings: 2 to 3
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins
- Peanuts / Groundnuts / Verkadalai – 1 cup
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Red Chili – 2 to 3
- Curry leaves – few
- Tamarind – 1 inch
- Salt – required level
- Mustard Seeds – 1 tsp
- Oil – 1 tsp
- Get all the ingredients ready. First, dry roast the peanuts evenly until the color changes to brown. Do not burn the peanuts. Once it is done, cool down and remove the skins. keep it aside.
- Now get the other ingredients like 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp urad dal, and 1 tsp chana dal in a small pan, dry roast the seeds for a few seconds and then add red chili, curry leaves, and tamarind as well.
- Roast it for few mins, when the aroma starts spreading, turn off the burner. Cool it down.
- Now add the sauteed spices and ground nuts in a mixer jar, add the salt and required amount of water as well.
- Grind it coarsely and check the consistency, if you don’t like very solid chutney, add a bit more water and grind it.
- Once it is done, transfer it to a container.
- Now tempering has to be done, take a pan, add 1 tsp of oil in that, once it is heated, add 1 tsp of mustard, chana dal and urad dal in it, saute it, then add few curry leaves and 1 red chili. Once it is done, turn off the burner. Just add the tempered spices to the chutney and serve it.
Healthy and Happy Cooking 🙂