Peanut / Ground nut - 2 cup
Roasted chana dal / Bhuna hua Chana/ Putani - 1/2 cup
Red chilli - 15, ( guntur + byadgi variety)
Garlic - 8-10 big flakes, peeled or (optional) OR Hing
Curry Leaves - a handful
Tamarind - lime size
Cooking Oil- 2 tsp
Salt - to taste
Steps or Method of Cooking:
- Dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them. No need to remove the outer skin, as the skin has essential oils and adds to reddish brown colour.
- Dry roast fried gram a little, till they get crispy.
- Add sunflower refined or gingili (your choice) oil to the frying pan. Keeping the flame low, add mustard, roast red chillies, hing and tamarind (remove the fibre and seed from tamarind use the cleaned one). Mid way, add curry leaves, continue to roast till red chillies, tamarind and curry leaves have turned crisp.
- Transfer all the roasted ingredients into the frying pan including raw garlic. Can use only hing and avoid garlic. Garlic need not get crisp, it will be little raw.
- Fry the mixture for another few minutes like 2-3 mins and take off from the heat. Grind them after all ingredients cool down.
- Transfer the above mixer jar, add salt and grind it to a medium coarse powder, not smooth. Your Peanut chutney pudi is ready, use and store it in air tight container. The shelf life is longer if stored properly for months together.
- SERVE - To serve have a spoonful of peanut chutney powder with a ghee or oil, can have with curd also. Serve as an side dish for Idly, Dosa, even hot rice.
- Grind the peanut mix ingredients after it is fully cooled, otherwise oil will come out of it while grinding.
- Grind the powder to a medium coarse consistency. Making it smooth will convert into lump coz of oiliness in it.
- As option you can add 2 tbsp roasted dry coconut / kopra too. Roast and add.
- Replace garlic with hing if you don't like garlicky taste, you can omit it. Instead add another handful of curry leaves.