Groundnut and curry leaves chutney

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 🙂

As with a lot of south Indian chutneys this is again a very simple and easy recipe. I made poha dosa today and served this chutney along with sambar.

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.

Ingredients:

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

For tadka:

Mustard seeds – 1 tsp

Hing/asafoetida – ½ tsp

Oil – 1 tsp

Procedure:

1. Heat a pan and add groundnuts. Fry them till they start changing color.
2. Add the dry red chili and curry leaves.
3. Fry till they are well roasted. Remove from heat and set aside to cool.
4. Once it reaches room temperature, transfer the roasted ingredients to a blender along with salt and tamarind.
5. Add enough water and blend to a smooth chutney.
6. For the tadka, heat oil and then add the mustard seeds and asafetida. Let them pop.
7. Add the tadka to the chutney, give a good mix.
8. Serve this chutney with any of your favorite south Indian breakfast.

Serve this groundnut and curry leaves chutney with idly, dosa, vada, upma or even pongal !!

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