Thursday, July 9, 2009

Green Groundnut/Shenga chutney

Roasted Groundnut/Hurigadle/Peanuts/Shenga - 1 cup (100 gms)
Green chillies - 2-3
Tamarind - marble size
Jaggery/Bella - marble size
Garlic pods - 5-6
Salt to taste

Seasoning (optional)
Mustard seeds + Urud dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp

Method to prepare:
Chop the green chillies to small bits, soak the tamarind to make it soft.
Then take all the ingredients in a mixie and grind to so smooth paste.
Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney.
You can serve with Paddu, Dosas or Idlis.



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