Finally, the weather has changed in my part of the world and its bright and sunny. I love my morning walks during spring. A fresh start for a day. Anyways, today I made this simple chutney for our morning breakfast. Both cilantro and a hint of garlic with peanuts make this a perfect accompaniment for South Indian Idlis and Dosas.
Peanuts/Groundnuts/Shenga - 1 cup
Onion (Chopped) - about 1/2 cup
Coriander/Cilantro Leaves - about 6 sprigs
Garlic - 1 big clove
Green Chilies - 4
Tamarind/Imli/Chinch paste - about 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves/Kadipata - 5
Red Chilies - 2
Oil - about 3 tsp
How to make Peanut Cilantro Chutney for Idli Dosa:
- Dry roast the peanuts in a pan until they get small brown spots. Let the peanuts cool. You can discard the peanut skin. I prefer peanuts with the skin, as the skin is nutritious. Keep the peanuts aside.
- Julienne slice the onions and garlic. Medium chop green chilies.
- In the same pan, add about 2 tsp oil. Add onions, garlic and green chilies. Sauté until onions turn soft and the raw smell goes off.
- Puree sautéed onions, garlic, green chilies, roasted peanuts, cilantro leaves, tamarind and salt to a fine paste. Pour this chutney in a serving bowl.
- For tempering/tadka, heat about 1 tsp oil in a pan. Add mustard seeds, curry leaves and red chilies. When mustard seeds pop, turn off the heat and pour this tadka over the chutney.