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 ½ 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.
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.