This morning when I got up, I saw my mom in her small veranda garden checking out plants which she bought from her recent trip to Hyderabad.I asked her, what’s in breakfast today??… She said, Idli….wah such a simple answer I thought, and you know that’s the bliss of staying at mom’s place…you get piping hot breakfast without even scratching your head. Seeing through thelarge grill railing, where my mom has set her new plants, it’s been a beautiful morning…birds chirping, no noise of vehicles, still little wintry wind which carry aroma of wet soil from my mom’s little garden, where she just watered the plants….perfect scenic beauty of the day….
Inhaling and soaking myself in that scenic morning…I toldmy mom that I will make quick chutney and turned into the kitchen. I am a person who loves eating hot breakfast on any day. Being at mom’s place you get to indulge hot breakfast everyday straight from the pan or kadai…without anytoil….Idli, Dosa, Vada, Upma and Poori are some of my favourite breakfasts. Batter in the fridge for Idli or Dosa will give me peace of mind.
Coconut chutney or tomato chutney or sambar or podi (spice powders) or peanut chutney are some of the routine recipes which I make to go with Idli or Dosa or Vada or Upma. Today the chutney I am going to make to go with soft, melt in mouth Idli’s is peanut chutney. I already have a recipe for peanut chutney in my blog, but this is simpler one than that and can be made in notime. Good peanut chutney depends on how well you roasted the peanuts. Always remember to dry roast peanuts on low flame in a thick bottom vessel, turning up and down using a wooden spatula gives you crunchy roasted peanuts.
- 1 cup Peanuts
- 4 Green chillies
- Salt to taste
- 1 tbsp. Oil
- 1/4 tbsp. Mustard seeds
- 1/4 tbsp. Cumin seeds
- 1 dry Red chili
- 2 cloves Garlic
- 6-9 Curry leaves
- Dry roast peanuts on low flame in a heavy bottom cooking vessel by turning up and down, frequently using a wooden spatula.
- Dry roast till skin of peanuts turn nice brown. You need to keep an eye while roasting peanuts, otherwise they turn brown soon and you end up with burnt peanuts.
- Take off peanuts on to a plate and leave them to cool. Once they are cool enough to handle, take peanuts in your hands and rub gently, by rubbing your palms. You can also use kitchen towel to rub the skin off the peanuts.
- Make a small slit on green chilies and fry by adding a tbsp. of oil to a heavy bottom cooking vessel or kadai. Fry till brown spots start to appear on chilies.
- Remove into mixer jar and add roasted peanuts to it and grind until coarse. Now add salt and little water and grind till smooth paste.
- For tempering, add the ingredients one by one listed under tempering and turn off the flame when the curry leaves start to splutter.
- Add this tempering to the ground chutney. Serve with piping hot dosa’s or idli’s or vada’s or upma, etc.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.