Palli chutney, also known as verusenaga or groundnut chutney, is a traditional South Indian side dish made from roasted peanuts. It has a creamy, nutty flavor and complements idli, dosa, and upma beautifully. The addition of cumin and coriander seeds brings a balanced aroma and authentic Andhra touch.
Ingredients
- Peanuts (Palli / verusenagalu) – 1 cup
- Green chillies – 3 to 5 (adjust spice level)
- Cumin seeds – ½ tsp
- Coriander seeds – ½ tsp
- Garlic cloves – 3
- Tamarind – small lemon-sized piece
- Salt – to taste
- Water – as required
For Tempering:
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Dry red chilli – 1
- Hing (asafoetida) – a pinch
- Curry leaves – few
Preparation Process
- Dry roast peanuts on medium flame until golden and aromatic. Let them cool and remove skins if preferred.
- In the same pan, add a few drops of oil and roast green chillies, cumin seeds, and coriander seeds until fragrant.
- Add garlic and saute briefly.
- Once cooled, grind together roasted peanuts, green chillies, cumin, coriander, tamarind, and salt.
- Add water gradually and grind to a smooth chutney consistency.
- For tempering, heat oil in a small pan. Add mustard seeds, urad dal, and dry red chilli. Fry until golden.
- Add hing and curry leaves, fry for a few seconds, and pour the tempering over the chutney.
- Mix well and serve with idli, dosa, or upma.
Health Benefits
- Peanuts are a great source of protein and healthy fats.
- Green chillies boost metabolism and are rich in Vitamin C.
- Urad dal adds fiber and crunch in tempering.
- Cumin and coriander aid digestion.
Variations
- Add roasted sesame seeds for a nutty flavor.
- Mix a spoon of curd for a milder, creamy version.
- Replace tamarind with lemon juice for a tangy twist.