South Indian breakfast or tiffin always includes chutney as a side. I fell in love with peanut chutney when I first tasted it in my parent’s neighbor’s house. That was love at first bite and ever since then I always try out different kind of peanut chutney. This chutney is very simple and does not include onions. If you are looking for peanut chutney with onions, take a look at version 2 in my space.
This week I am doing bookmarked themes for the blogging marathon. I came across this Verkadalai Chutney recipe on Veg Recipes of India and I adapted it from there. The ingredients for this chutney are very basic and can be made in less than 15 minutes. What I liked about this chutney is the sesame seeds in the recipe. I love roasted sesame seeds and the flavor of it in the recipe was really good.
Check out my other chutney recipes –
Preparation time – 5 minutes
Cooking time – 10 minutes
Difficulty level – easy
Ingredients to make Verkadalai Chutney – serves 4
- Peanuts – ½ cup
- Channa dal / Kadalai paruppu – ¼ cup
- Sesame seeds – 1 ½ tbsp
- Red chilies – 2 or 3
- Ginger – ½ inch piece
- Curry leaves – few
- Oil – 2 tsp
- Asafetida – 1 pinch
- Salt – to taste
Procedure to make Verkadalai Chutney –
- In a frying pan heat 1 tsp of oil and fry the channa dal until golden brown. Remove on a plate.
- In the same pan, heat the remaining 1 tsp of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use the peanuts with the skin.
- Add the curry leaves and the sesame seeds and fry for 2-3 minutes until aromatic. Let it cool.
- Add the peanuts mixture, channa dal, ginger, red chilies, asafetida and salt to the blender jar and grind well adding just enough water.
- Serve with Idli / dosai or any tiffin. I served it with some steaming hot Ven Pongal!