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VERKADALAI CHUTNEY
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Easy peanut chutney recipe

Peanut chutney for idli, dosa – Easy, creamy hotel style groundnut chutney recipe with simple tempering.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Chutney, Side Dish, Side dish for idli dosa
Cuisine: Andhra, Indian, Karnataka, South Indian, Tamil nadu
Keyword: Easy peanut chutney, groundnut chutney, Kadlekai chutney, peanut chutney for dosa, Peanut chutney for idli, peanut chutney recipe
Servings: 3 Servings
Author: Chitra

Ingredients

Main Ingredients

  • ½ cup Peanuts / Groundnut (approx. 75 g / 2.6 oz)
  • 3 - 4 no Green chillies
  • 4 cloves Garlic (small sized)
  • ¼ tsp Cumin seeds (jeera)
  • 1 tbsp Fresh grated coconut (approx. 1 big finger piece - optional)
  • Salt as needed (approx. 1/2 tsp)
  • ¼ cup Boiled, cooled milk (approx. 60 ml / 2 fl oz - optional, gives hotel style creamy white color)
  • Water as needed

To temper

  • 2 tsp Cooking oil (approx. 10 ml)
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • 1 no Dry red chilli (broken)
  • Curry leaves a few

Instructions

  • Heat a kadai on medium heat. Lower the flame and dry roast the peanuts until they turn golden brown and begin to crackle. Switch off the flame and leave them in the warm kadai so they become crisp. Once cooled down, take a handful of roasted peanuts and rub them gently between your palms to shed the papery skins. Blow away the loosened skins and set the cleaned peanuts aside.
    Dry roasting peanuts in a pan until golden and removing skins
  • Heat 1 tsp of oil in a small pan and saute the green chillies for a minute until light blisters appear.
  • In a mixie jar or small blender, add the roasted skinless peanuts, sauted green chillies, garlic cloves, cumin seeds, coconut (if using) and salt. Pulse once or twice to crumble into a coarse powder. Then add a little water (or milk and water) and grind into a smooth, creamy paste. (Note: Avoid using milk if you plan to store the chutney in the refrigerator for 2 to 3 days).
    Adding roasted peanuts, green chillies, garlic and cumin seeds into mixie jar
  • Transfer the ground chutney to a serving bowl and adjust the consistency by stirring in a little water as needed. Heat 2 tsp oil in a small tadka pan. Splutter mustard seeds, then add urad dal, broken red chilli and fresh curry leaves. Pour this aromatic tempering directly over the chutney, mix gently, and serve with hot idli or spongy dosa. Enjoy!
    Pouring mustard, urad dal and curry leaves tempering over smooth peanut chutney

Notes

  • You can use red chillies in place of green chillies.
  • Add 1-2 small onions to the above recipe.
  • Using coconut is optional.
  • You can also add few stalks of coriander leaves while grinding.
  • Roast 1 tbsp of chana dal in little oil and add while grinding.
  • Adding milk is also optional, but it gives white color to the chutney.