Verkadalai chutney - Peanut chutney

   Back at Chennai, my mother used to prepare fabulous chutney, depending on the available ingredients.  Everytime, it was different - ranging from onion chutney, mint chutney, peerkankai chutney, dal chutney, verkadalai chutney etc.  Yes, I am still drooling here thinking of her exotic chutneys :D

     For us, it would be always coconut chutney, but for an change, I tried my mother's recipe for verkadalai chutney.  I must say, it resembled an spicy desi version of ' Peanut butter'.  Chutney was soo smooth, soo buttery to have with every bite of dosa.

The next day, I called mom and thanked her for such an unique and tasty chutney.  Bored of regular chutney, please do give them an chance...  :D

kadalai curry (Peanut flavoured)

Ingredients required

To make peanut masala

• 1/2 cup chopped onions
• 3 tsp grated coconut
• 3 tsp roasted peanuts
• 2-3 red chillies
• 5-6 garlic pieces
• 2 tsp khus khus
• 1 tsp whole dhanya
• 1 tsp peppercorn
• 1 tsp whole jeera
• 1/2 tsp hing/perungayam
• 1 tsp garam masala

To temper

• 4 tsp oil
• 1 tsp rai/mustard seeds
• 1/2 tsp whole jeera
• 7-8 curry leaves
• 3-4 broken red chillies

other

• 1/2 cup finely chopped onions
• 3-4 tsp chopped avaraikkai/english beans
• 1/2 cup finely chopped tomatos
• 1/2 cup kadalai (pressure cooked for two whistles)
• 1 tsp salt

Method

Saute onion, coconut, garlic and cool.  Alternatively saute khuskhus, red chilli, dhanya, peppercorn, jeera and keep aside.  Blend both along with peanut to form masala.

Heat oil and add ingredients for temper one by one

 Add in onions and avaraikkai

Add in tomatos and saute till they turn mushy

Stir in masala paste and add kadalai(here i used sprouted kadalai)

Serve hot with idly/dosa