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Home » Chutneys / Thogayals » Andhra Peanut Chutney / Groundnut Chutney / Verkadalai Chutney

Andhra Peanut Chutney / Groundnut Chutney / Verkadalai Chutney

Posted on Mar 19, 2014 · Last Updated on Mar 11, 2021 by Uma Ramanujam · 8 Comments

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We were staying abroad about a year ago and we had a great dinner on Diwali day. We had organised a potluck event and we also ordered some food from outside since the head count was more. We lit crackers that evening and had so much fun that day. From my part for the potluck, I prepared Besan Laddu, Rasamalai, Kai Murukku, Thattai and Cabbage Pakoda. Similarly others too brought their own delicacies. One of my husband’s friends brought mini rava uthappam and andhra peanut chutney to accompany it. This was a great hit and was gobbled quickly. Though we have our ancestral roots in Andhra, our way of preparing the peanut chutney’s was slightly different from the one what we ate during the dinner. Those were the days, I was not much into food blogging but then I couldn’t resist myself asking for a recipe from her. She connected me to her mom who prepared the chutney and lol, I got the recipe from her. 

Though I like this dish very much, I get a chance to prepare it only few times as my hubby is not fond of peanuts. This is one of the chutneys I can eat as such and my love towards is endearing.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients:

For Chutney:

Peanuts – 3/4 cups

Red onion – 2 nos., sliced

Garlic – 6 cloves

Tamarind – a small lemon size

Dry red chillies – 3-5 nos.,

Salt – to taste

Oil – 2 teaspoons

For Seasoning:

Oil – 2 teaspoons

Mustard seeds – 1/4 teaspoon

Curry leaves – 1 spring

Asafoetida – a pinch

Method:

1) Dry roast the peanuts and rub it in between your fingers to peel the skin of it. Soak tamarind in 1/4 cup of water.

2) In a pan, add oil and heat it. When it is hot, add garlic, onion and dry red chillies. Saute till the onion become soft. Once done, transfer to a plate and cool down to room temperature.

3) In a mixei jar, add sauteed onion, garlic, dry red chilli, peanuts and soaked tamarind along with water. 

4) Grind it to a smooth paste. Add water according to your required consistency. I added about 1/2 cup of water.

5) When it is about to finish grinding, add salt as per your taste and finish the grinding process. Transfer this chutney to a bowl.

6) Take the same pan and heat 2 teaspoons of oil for seasoning.

7) Add mustard seeds when the oil is hot and add curry leaves and asafoetida. Let it splutter.

8) Pour this seasoning to the chutney and mix well.

9) Serve with Idly or dosa. We had it with instant rice and urad dal dosa.


Notes:


1) Adjust the red chilly quantity based on your taste.

Related Recipes

Peanut Chaat / Boiled Peanut Chaat / Beach Verkadalai Sundal
Peanut Sesame Laddu / Verkadalai Ellu Urundai
Previous Post: « Green Capsicum, Tomato and Onion Chutney / Kodai Milagai Thakkali Vengaya Chutney
Next Post: Pirandai Thogayal / Adamant Creeper Chutney »
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Unknown
Unknown
11 years ago

Chutney looks super yumm…….. !!!

0
divya
divya
11 years ago

mind blowing clicks.. looks too yummy:)

0
nandoos kitchen
nandoos kitchen
11 years ago

yummy chutney!

0
hotpotcooking
hotpotcooking
11 years ago

Nice side for dosa and idli

0
Priya Suresh
Priya Suresh
11 years ago

Very different chutney na, never heard of adding onions in peanut chutney,will give a try.

0
Unknown
Unknown
11 years ago

looks great 🙂

0
@run
@run
10 years ago

I used to cook using coconut instead of Onion. But as per your recipe I added onion too and it was good.

0
Raja Rajeswari
Raja Rajeswari
6 years ago

Looks yummy 🙂 must try today

0

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I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

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