Andhra Palli Chutney is nutty, spicy and earthy to describe the least.
When I made this chutney I wasn’t expecting it to taste this good. A momo hawker near my place serves somewhat similar peanut chutney and that is more famous than the momo itself. It goes well with dosa, idli or hot rice too. A little in the side will make your tongue tickle and asking for more.
I wouldn’t have thought making this chutney if not for my Facebook group challenge.
This recipe is part of my FB group Shhh Secretly Cooking challenge where two partnered participants give each other two secret ingredients to cook. I got peanuts and Chana daal and I made Andhra Palli Chutney.
My partner is Sujata Shukla who blogs at PepperOnPizza. I have her tomatoes and choice of her vegetable. And she made
Recipe Source- Bawarchi.com
Directions to make Andhra Palli Chutney-
100 gm fried groundnuts/peanuts(If using raw, fry them separately)
5 dry red chillies
1 tbsp mustard seeds
1 tbsp moong daal
1 tbsp chana daal
A pinch of asafoetida
1-2 cloves garlic
Salt to taste
A cherry size peice of tamarind(soak in hot water to make pulp)
Heat oil in a heavy bottom pan/kadai.
Add mustard seeds, moon daal and chana daal and fry till golden brown.
** Do not fry a lot as it will cook later with chillies and then while cooling. If you cook too brown it will taste better in chutney.
Add red chillies and fry till golden brown.
Add hing and salt.
** Add salt cautiously as it can become too salty too soon.
Leave aside to cool.
When cooled completely add garlic and tamarind pulp and grind.
When half ground add groundnut and little water. Mix and grind gain.
Keep adding little water at a time and collecting the sides till grinded into a fine paste.
** Initially it will taste some time to come together. Add enough water but little at a time so it doesnt become too runny.
Serve & Enjoy!
I have served this chutney with Oats Idli and it was a hit.
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