Verkadalai Chutney | Peanut Chutney – (Version - 3)
The ingredients for this verkadalai chutney are very basic and can be made in less than 15 minutes. What I liked about this peanut chutney is the sesame seeds in the recipe.
Servings: 4 people
- ½ cup Peanuts
- ¼ cup Channa dal / Kadalai paruppu
- 1 ½ tablespoon Sesame seeds
- 2 Red chilies
- ½ inch piece Ginger
- few Curry leaves
- 2 teaspoon Oil
- 1 pinch Asafetida
- to taste Salt
In a frying pan heat 1 teaspoon of oil and fry the channa dal until golden brown. Remove on a plate.
In the same pan, heat the remaining 1 teaspoon of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use 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!
Calories: 178kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg