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Peanut Amti

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Peanut Amti Recipe, moongaphalee Chutney, How To Make Peanut Amti Recipe

This is a simple maharashtrian peanut curry that is made on fasting days during navratri.

Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds,... Read More..

About Recipe

Verusanaga pachadi, Katalai karathuvaiyal, Badama Chatni

How to make PEANUT AMTI

(8 ratings)
1 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
PEANUT AMTI
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : February 20, 2019


Ingredients used in PEANUT AMTI
• Groundnuts - 1 cup.
• Green chillies - 4 numbers.
• Cinnamon stick - 1 numbers.
• Cloves - 6 numbers.
• Coriander leaves - 1/2 bunch.
• Crystal salt - to taste.
• Tamarind juice - 1 cup.
• Ghee - 1 tablespoons.
• Cumin seeds - 1 teaspoons.
• Curry leaves - 1 springs.
• Jaggery - 1 teaspoons.
Method:
  • Take a pan and add groundnut to dry roast it then take them to a bowl.
  • Then in the same pan add cinnamon, cloves, green chilies, coriander leaves, crystal salt and dry roast it for a minute.
  • Take a mixie jar and add groundnut, roasted mixture and blend it to a smooth paste.
  • Heat ghee in a pan and add cumin seeds, curry leaves then saute.
  • Now add groundnut paste and water to cook it for 1 minute.
  • Later add tamarind juice and little more water then check for seasoning.
  • Now add jaggery and mix it thoroughly and serve it with rice.





Cooking with images Groundnut, Groundnut , Senga catni





Articles


Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds, urad dal and fresh flavors of curry leaves poured over this super awesome dish that would tempt you eat the chutney just like that.

 

Peanut chutney is also referred to as Palli pachadi or groundnut chutney. It may be prepared in 2 types, dry or wet. Usually the wet form of the peanut chutney is served with dosa or idli while the dry version is used as spread or as an accompaniment.

 

You'll find unlimited kinds of chutney and various ways of making single chutney. Peanut chutney is definitely an amazing hot and spicy complement which is often replacement to coconut chutney, Tomato chutney, Onion chutney, Til ki chutney, raw mango chutney, and so on. Traditionally made chutney is different from region to region or person to person also.

 

Tempering the Chutney:

Any chutney that you make requires a nice tempering popularly known as Chounk, Chonk, Thallithal, Baghara, Tadka, oggarane, vaghaar, Thalimpu or popu, fodni or baghaar in India. Tempering is a fantastic aromatic garnish or cooking method found in most Indian, Bangladeshi and Pakistani foods where whole spices, ginger slices, garlic and lentils like urad or chana dal are fried lightly in ghee or oil to liberate necessary oils and boost their flavors prior to being poured in to the dish.

 

Benefit:

Peanuts are full of energy and consist of a lot of health benefiting nutrients, minerals, antioxidants and vitamins which are necessary for a healthy body. Peanuts are rich method to obtain minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. It is stated that simply a hand full of peanuts every day supplies sufficient recommended amounts of phenolic anti-oxidants, minerals, vitamins and protein.



 

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Mrs.Vahchef Posted on Wed Feb 25 2015

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