Thursday, 15 November 2012

Kadala Chamandi - Peanut Chutney

I tried this chutney for the first time and it tasted great. Dosas ran away in a jiffy!!!

Peanuts - 50 grams
Coconut - 50 grams
Onion - 20 grams
Red chillies - 2 nos
Ginger - 5 grams
Tamarind - a small sized ball
Salt to taste

To temper:
Oil - 5 grams
Mustard - 2 grams
Curry leaves - few


  • In a nonstick kadai, fry the peanuts for about 5 minutes. Remove their skin. Keep aside.
  • In the same kadai, pour little oil, add onions and ginger and saute until the onions are translucent.
  • Add the ginger, red chillies and tamarind and saute for 2 more minutes.
  • Grind the peanuts, coconut and the sauted items with salt.
  • Add water as required.
  • In a kadai pour oil, add mustard seeds. 
  • When the mustard splutters add curry leaves and pour this into the chutney.

Kadala chamandi is ready!!

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