Peanut Chutney for Idli/Dosa

Peanut Chutney for Idli

Peanut Chutney for Idli/Dosa

Ingredients:
1 medium onion sliced
½ cup roasted peanuts (fresh roasted, not store-bought: will affect taste)
2-3 green chili or dry red chili
Few curry leaves
1 dry red chili broken into 2
½ tsp mustard seeds
1 tbsp oil
¼ – ½ cup warm water

Method:
Heat oil and saute onion and green chili.
Add salt and saute till translucent.
Take off fire and cool.
Grind peanuts to powder.
Add onion and grind to smooth paste. Add little water as required.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and chili pcs.
Saute for few seconds and add peanut paste.
Saute for 1 minute and add warm water to get the consistency you desire.
Serve hot with Idli/Dosa/Uthappam/Paniyaram.

Peanut & Coconut Chutney

Peanut Coconut Chutney for Idli & Dosa

Peanuts & Coconut Chutney for Idli/Dosa

Ingredients:
1 cup fresh coconut grated
4 tbsp raw peanuts
4 shallots/pearl onions
1-2 whole dry red chilies
2 tbsp yogurt

To temper:
1 tbsp oil
1 tsp mustard seeds
1-2 whole dry red chilies
Few curry leaves

Method:
Coarsely grind peanuts, red chili in a grinder.
Add coconut, shallots and enough water to make it a runny paste.
Heat oil and add mustard seeds.
When they splutter, add curry leaves and chilies.
Add the coconut paste and stir. Adjust consistency by adding more water.
When it starts to simmer, take off fire and add yogurt. Adjust salt.
Serve with Idli or Dosa.

Peanut Coconut Chutney for Idli & Dosa 1