An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra
Method
Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.
Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.
Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.
Pour mixture in a bowl and serve with idli and sambar.
An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra
Method
Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.
Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.
Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.
Pour mixture in a bowl and serve with idli and sambar.