One very difficult thought that lingers in my mind every morning?? which chutney should I prepare for breakfast today !! I have already shared my most regularly prepared 10 south Indian chutneys with you all. But still, I always want something different !!
So today, I was preparing groundnut chutney and while dry roasting the peanuts I wanted to add some fresh curry leaves, just gave it a try and it turned very tasty. The slight hint of curry leaves along with peanuts mixed really well and in no time I clicked the pics and here I am sharing the recipe for groundnut and curry leaves chutney 🙂
In this recipe, peanuts are dry roasted along with whole red chili and curry leaves, then blended and tadka is added. I never add garlic in any of my chutneys as we do not prefer them, but you can always add if you want to.
You can check a lovely recipe with curry leaves – curry leaves rice.
Preparation time: 10 mins
Cooking time: 5 mins
Peanuts or groundnuts – ¼ cup
Whole dry red chili – 3-4
Curry leaves – 1/8 cup (about 10-15 leaves)
Tamarind pulp – 1 tbsp
Salt – to taste
Mustard seeds – 1 tsp
Hing/asafoetida – ½ tsp
Oil – 1 tsp
- Heat a pan and add groundnuts. Fry them till they start changing color.
- Add the dry red chili and curry leaves.
- Fry till they are well roasted. Remove from heat and set aside to cool.
- Once it reaches room temperature, transfer the roasted ingredients to a blender along with salt and tamarind.
- Add enough water and blend to a smooth chutney.
- For the tadka, heat oil and then add the mustard seeds and asafetida. Let them pop.
- Add the tadka to the chutney, give a good mix.
- Serve this chutney with any of your favorite south Indian breakfast.