Perfect for serving with hot idly.
2Tbs raw peanuts
2 Tbs dehydrated, split dalia
1 green chili
1 tsp tamarind concentrate (or can use dried tamarind soaked in the measure of water listed below)
1/2-1 cup water
In a small skillet, toast the peanuts and the dalia until golden brown. Add to blender with the rest of the ingredients and puree until smooth & creamy. Additional water may be needed to reach desired consistency, add little by little until it's smooth.
Make popu with 1/4 tsp mustardseed, 1/2 tsp urad dal, 1/2 tsp jeera, 1/8 tsp asafetida, 6 curry leaves, and 1/4 tsp salt.
Add the popu to the blender and give one final whiz to puree and perfect the chutney.
Serves 4
2Tbs raw peanuts
2 Tbs dehydrated, split dalia
1 green chili
1 tsp tamarind concentrate (or can use dried tamarind soaked in the measure of water listed below)
1/2-1 cup water
In a small skillet, toast the peanuts and the dalia until golden brown. Add to blender with the rest of the ingredients and puree until smooth & creamy. Additional water may be needed to reach desired consistency, add little by little until it's smooth.
Make popu with 1/4 tsp mustardseed, 1/2 tsp urad dal, 1/2 tsp jeera, 1/8 tsp asafetida, 6 curry leaves, and 1/4 tsp salt.
Add the popu to the blender and give one final whiz to puree and perfect the chutney.
Serves 4
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