Peanut Chutney for Dosa and Idli2013-05-01
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 1m
- Ready In : 6m
Idlis (steamed spongy rice cakes) and dosas (savoury crepes) are probably India’s most favourite breakfast. Although quintessentially a traditional South Indian offering, I do not know of a single Indian who does not love them.These are generally served with spicy chutney or sambhar (spicy dal with vegetables).
There are many ways of making chutney, and this is one of my favourites.
- Dry coconut, dessicated- 4 tbsp
- Urad dal- 3 tbsp ( split skinless black lentils)
- Dry red chillies- 2
- Tamarind- small ball about 1 inch
- Onion, sliced- 1/8 cup
- Peanuts- 2-3 tbsp
- FOR THE TEMPERING
- Curry Leaves- 6-7
- Mustard seeds- 1 tsp
- Asafoetida powder ( Hing)- 1 pinch
- Red chillies- 2
- Oil- 2 tsp
Dry roast the peanuts, dessicated coconut, urad dal. Fry the onions and red chillies separately in 1 tsp oil. If you are using pre roasted peanuts, there is no need to fry them.
Mix all these ingredients with salt and tamarind and grind to a coarse paste in the small wet grinder.
For the tempering, heat 1-2 tsp of oil in a small pan. Add the curry leaves, mustard seeds, chillies and asafoetida (hing). As soon as the mustard seeds start spluttering, switch off the gas and pour the oil mixture over the chutney. Mix well and serve.