Easy Peanut / Groundnut/ Moongaphalee Chutney is a perfect condiment for Indian breakfast recipes. Easy recipe prepared within few minutes.
This chutney pairs well with Idli, Dosa, Uttapam, Chapatti, etc. It may sound like an unusual combo for Chapatti but Trust me it, tastes so yum to any Indian Flat bread. Making of this chutney has no definite way of preparation as some use Peanut/Groundnut with skin. I prefer to roast and deskin the nuts and then prepare chutney. It hardly needs few minutes to make if necessary ingredients are readily available in Pantry.
Make sure to use good quality Peanuts/Groundnuts/ Moongaphalee and avoid rancid ones before roasting them. when it cools deskin the nuts properly by rubbing with the palm and remove the skin thoroughly . Some may add garlic, green chillies,tomato and coconut to make this Peanut/Groundnut/Moongaphalee chutney but I added Red chillies,Coconut and a small piece of Tamarind. The more simple and less ingredients make this Chutney a delectable Combo for Idli, Dosa etc.
Lets jump on to the making of this simple easy recipe with step by step preparation.
Dry roast Peanuts/Groundnuts/Moongaphalee for 5 mins on a medium heat until the skin starts to peel partially from the nut. Keep it aside and let it cool. Deskin the Peanuts/Groundnuts with palm and completely remove the skin and get ready with all the ingredients.
In an electric mixer add coconut pieces,dry chillies and Tamarind and grind coarsely. To it add Peanuts/Groundnuts and salt with 1/2 cup water.
Grind until smooth and slightly in liquid consistency.
Transfer to a bowl and Temper it with mustard seeds,urad dal,chickpea and curry leaves.
Gently mix until it combines well. Serve this Groundnut/Moongaphalee Chutney for Idli, Dosa, Uttapam, Rotis, etc. This chutney stays fresh only for two to three hours. The addition of coconut to the chutney lessens the shelf time. I hope you like this easy recipe! If so, please try it out, leave your comments and feedback, which means a lot to me. Thank you so much for visiting the site!
More Condiments Recipes You Might Like To Try
Homemade Peanut Butter/Best Homemade Peanut Butter
Homemade Sambhar Powder/Podi/ South Indian Style
Notes
Use good quality Peanuts/Groundnuts/Moongaphalee kernels.
Dry roast the Peanut/Groundnut/ Moongaphalee kernels for 3 to 4 mins on low medium heat without changing colour.
PEANUT/ MOONGAPHALEE CHUTNEY
Equipment
- electric mixer grinder
- Kadhai or Wok
Ingredients
- 1 cup peanut/ groundnut
- ¼ cup coconut ( pieces )
- 4 dry chillies
- tamarind ( small piece )
- salt ( to taste )
For Tempering
- 1 tsp oil
- ¼ tsp mustard seed
- ¼ tsp urad dal
- ¼ tsp bengal gram
- 1 sprig curry leaves
Instructions
- Dry roast Peanuts/Groundnuts/Moongaphalee for 5 mins on a medium heat until the skin starts to peel partially from the nut. Keep it aside and let it cool. Deskin the Peanuts/Groundnuts with palm and completely remove the skin and get ready with all the ingredients.
- In an electric mixer add coconut pieces, dry chillies and Tamarind and grind coarsely. To it add Peanuts/Groundnuts and salt with 1/2 cup water.
- Grind until smooth and slightly in liquid consistency.
- Transfer to a bowl and Temper it with mustard seeds, urad dal, chickpea and curry leaves.
- Gently mix until it combines well. Serve this Groundnut/Moongaphalee Chutney for Idli, Dosa, Uttapam, Rotis, etc.Â
Notes
Nutrition
Leave a Reply