Eruchina Kay Pachhadi (Groundnut chutney) recipe
ingredients
3/4 cup (150 g) 5 oz Groundnuts (moongphalli), roasted
8 Green chillies
1/4 Coconut (nariyal), fresh, grated
2 tsp (10 ml) vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1 tsp (5 g) Split black gram (urad daf)
10 Curry leaves (kadhi patta)
1 tbsp (15 g) Tamarind (imli), extract
Salt to taste
8 Green chillies
1/4 Coconut (nariyal), fresh, grated
2 tsp (10 ml) vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1 tsp (5 g) Split black gram (urad daf)
10 Curry leaves (kadhi patta)
1 tbsp (15 g) Tamarind (imli), extract
Salt to taste
method
1. Grind the groundnuts, green chillies, and coconut together. Keep aside.
2. Heat the oil in a pan; add mustard seeds. When they crackle, add split black gram and fry till golden brown.
3. Add curry leaves, groundnut paste, tamarind extract, and check for seasoning. Cook for 2 - 3 minutes on medium heat.
4. Remove from heat, cool and then store in an airtight jar and refrigerate.
2. Heat the oil in a pan; add mustard seeds. When they crackle, add split black gram and fry till golden brown.
3. Add curry leaves, groundnut paste, tamarind extract, and check for seasoning. Cook for 2 - 3 minutes on medium heat.
4. Remove from heat, cool and then store in an airtight jar and refrigerate.
serving amount
serves: 6 - 8
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more information
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