Monday, June 20, 2016

Peanut Coriander Chutney, Verkadalai Kothamalli Chutney

          The other chutney that I make more often, other than the tomato or coconut chutney, for idlis and dosas is the peanut chutney. I have already posted one Peanut Chutney and another Tomato Peanut Chutney in the blog, and today's chutney is a slight variation to that. I have added some sauteed coriander leaves and green chillies to the peanuts and this gives a nice color and a different flavor to the chutney. This chutney would go well with all types of idlis, dosas, adais and paniyarams..

Need To Have

  • Raw Peanuts - 1/2 cup
  • Chopped Coriander - 1 cup, packed
  • Green Chillies - 2
  • Tamarind - 2 blueberry size balls
  • Asafoetida - 1/4 teaspoon
  • Salt to taste


          Dry roast the peanuts, cool, peel the skin and keep. Heat a little oil, add the green chillies followed by the coriander leaves and saute till they wilt.

         Now grind together the peanuts, coriander-green chillies, tamarind, asafoetida and salt. Remove and serve.

You can add a piece of ginger to the chutney.
Don't grind it too smoothly, the chutney should have fine semolina texture.
Add more or less green chillies according to your taste.
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  1. Flavorful chutney. Perfect for idli

  2. Absolutely drool-worthy combo. Peanut and coconut goes so well together. Lovely share, Hema.

  3. I love the combo of cilantro and peanuts.the chutney looks very tasty.