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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
Sorakaya Anapa Kaya pachadi, Sorekai Chorakkai karathuvaiyal, ?Lau Chatni |
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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.
Tropically Happy! Posted on Wed Jun 19 2013
Thank you for sharing with us ways to use leftovers that are normally thrown away! Are there any other vegetables (leftovers) that curries can be made from?
Reply 0 - RepliesShilpa Hegde Posted on Wed Jun 19 2013
Not only 1970's women but also North Kannada people making these chutneys every day in their meal
Reply 0 - RepliesSamant Thakur Posted on Wed Jun 19 2013
Super Show Chef !! God Bless You & Your Family !
Reply 0 - RepliesNeththra'sVision Posted on Wed Jun 19 2013
Sanjayyyyyyyyyyy, I saw another similar video of you making a juice using left over fruit peels.You are amazing.
Reply 0 - Repliesvas123 Posted on Wed Jun 19 2013
This is we call sorakkaya pachadi....we can even make it with ridge gourd or ladies finger or carrot peel...
Reply 0 - Repliesjoe sunny Posted on Thu Jun 20 2013
yes..carrot,beans,potato,peas,cauliflower,tomato,onion,ladiesfinger,ect ect =D
Reply 0 - RepliesMaankigopi Madhu Posted on Thu Jun 20 2013
My mother-in-law uses plantain peels and dosakai peals. Actually we could use the 'slightly mature' of sorakai, beerakai, dosakai etc., also this way. I personally never remove the peels of the veggies when I makes chutneys, it gives awes
Reply 0 - RepliesTropically Happy! Posted on Thu Jun 20 2013
Trimmings, not the vegetables themselves!
Reply 0 - RepliesKaVin K Posted on Fri Jun 21 2013
Mr. Vah Chef, Kudos to you. I see a great Hero in you to the World of Virtual Kitchen...I salute You.....
Reply 0 - Replies
durga katyayini Posted on Wed Jun 19 2013
wow chef, you reminded me the true traditional chutney we make in our homes, especially in Andhra belt. Thanks a lot
Reply 0 - Replies