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Peanut Chutney for Idli Dosa

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Peanut Chutney for Idli Dosa

How to Cook Peanut Chutney for Idli Dosa मूँगफली की चटनी | Kunal Kapur South Indian Breakfast Recipes Moongphali

Features:
  • South Indian
  • Suitable for vegetarian

Makes 2 cup

  • 15 mins
  • Medium

Directions

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Ingredients

  • Oil – 5tbsp
  • Heeng – ½ tsp
  • Cumin – 2tsp
  • Curry leaves –
  • Garlic cloves – 2nos
  • Ginger – a small piece
  • Peanuts ( raw)- 2 cups
  • Coconut grated – 1 cup
  • Green chilli – 1no
  • Tamarind – a small piece
  • Salt – to taste
  • Water – 1 cup(approx)

For tempering

  • Oil – 2 tbsp
  • Dry red chilly – 3nos
  • Mustard seeds – 2 tsp
  • Curry leaves – handful

Steps

1
Done

In a pan heat oil and add heeng, cumin, curry leaves, garlic, ginger and peanuts. Cook the peanuts till they get lightly roasted start to split open. Remove them to a plate to cool them a little.

2
Done

Add them to a grinder jar and add grated coconut, green chilli, tamarind salt and water. Grind to a coarse paste. Remove to a bowl.

3
Done

In a separate pan heat oiled dry red chilli and mustard seeds. Once the seeds splutter add curry leaves, swirl the pan and add this tempering to the chutney. Stir and serve fresh. You can refrigerate the chutney and use it within 2 days(max).

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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