Verusenaga pachadi or peanut chutney happens to be one of my favorites and a regular at home. It can be served with dosas , idlis, chapatis and also with rice..When served with rice it should have a thick consistency and a bit dilute for idlis and dosas . Hot rice, ghee and peanut chutney is like feast for us!
Peanuts - 1 cup
Green chilies - 4
Onion (small sized) - diced
Tamarind paste - 2 teaspoons
Curry leaves - 1 sprig
Salt to taste
Sugar to taste
In a pan roast the peanuts for about 7-8 minutes in low flame until you get the smell of the peanuts..They should be roasted well..Allow them to cool and remove the skin of peanuts.( I usually don't remove skin).
Add a little oil in a vessel and saute the onion, curry leaves and green chillies for a minute..
Allow the mixture to cool..It should come to room temperature..
Soak the tamarind to make it soft.
Take the peanuts,cooled onions,chillies,tamarind paste,curry leaves,salt,sugar in a blender..Add one cup of water and grind to a bit coarse.. U can grind it to smooth paste also.
Chutney is ready to be served with hot rice!Add a little bit ghee and there is no better heaven than your plate!
1) Grind the onions coarsely, your choice.
2) When you making this chutney for idlis, Dosas, go little on tamarind, as these already be little sour. But when this is to be eaten with rice, you can add a bit more of tamarind.
3) For breakfast dishes like upma, dosas, idlis etc, make the chutney little bit watery. If the chutney is for rice make the chutney little bit tight with as little amount of water as possible.