Peanut Onion Chutney Recipe for Dosa / idlis

Pallilu & Ullipaya Pachadi

• Peanuts : ½ cup
• Onion : 1 medium sized
• Mustard Seeds : ¼ tsp
• Dried Chillies : 4 – 5
• Tamarind : 1 inch piece
• Curry Leaves : 1 sprig
• Hing : ⅛ tsp
• Oil : 2 tsp
• Salt to taste

1. Soak
the tamarind in water for 10 minutes and set aside.

2. Heat a heavy
bottomed pan on a medium heat, slowly roast the peanut to golden brown
color. Cool and rub the skins off.

3. Heat a teaspoon of oil in a pan. Add
and fry the onions until light brown color. Then add the red chillies
and fry for a minute. Remove from the flame and let it cool completely.

4. Grind the roasted peanuts, onions mixture, soaked tamarind and salt to a
fine paste using a little water.

5. Transfer the chutney to a bowl and set
aside.

6. Heat a teaspoon of oil for tempering. Add the mustard seeds and
let them splutter. When the seeds stop popping, add the curry leaves and
hing. Stir for a couple of seconds and turn off the heat.

7. Pour it over
the chutney and combine well. Serve with pongal, dosa, idli or upma.

• You can also check other Chutney recipes here
• Check out other recipes of Peanuts here
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