Palli Ulli pachadi/Groundnut and Onion chutney

Peanuts and onion, the combo itself sounds so crackling. The chutney too is. Ideal for dosas, here’s the recipe:

Preparation time: 15-20 mins

Serves: 2

Ingredients:

Groundnuts (palli/moongphali) 1 cup
Onion (ullipaya)1
Green chillies 2
Cumin seeds (jeelakarra/jeera) 1 tsp
Chopped coriander ½ cup
Refined cooking oil 2 tbsp
Black gram 1tsp
Mustard seeds 1 tsp
Red chillies 2
Curry leaves 4-5
Pinch of asafoetida
Salt to taste

Method:

Roast the peanuts and set aside to cool.

Chop the onion, green chillies and coriander.

In a spoon of oil fry the onion, green chillies and coriander for a couple of minutes or until the raw smell is lost (ensure the onions don’t turn brown). Add cumin seeds, sauté once and set aside to cool.

Once at room temperature, grind together the fried onions, coriander, green chillies, cumin seeds and roasted peanuts to a fine and smooth paste.

Heat oil in a pan/kadai. Add red chillies and mustard seeds. As they pop, add black gram, curry leaves and a pinch of asafoetida.

Pour the seasoning over the above ground paste.

Peanut and onion chutney or palli ulli pachadi as it is referred to in Telugu makes a great combo with crisp n hot dosas. It goes reasonably well with idlis, vadas, phulkas and hot oiled rice too.