Palli Pachadi | Andhra Peanut Chutney for Rice

This Palli Pachadi (Peanut Chutney) is served with rice and is slightly different from the one we serve with Idli and Dosa. What I love about this Andhra Peanut Chutney is that it is spicy, nutty, chunky and the perfect accompaniment to rice-based dishes like Ven Pongal and Pulagam.

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People reading my blog must, by now, know that I am in-ordinately proud of the fact that we Andhras can make pachadi with anything; even pickles (yes we make a pickle first and then a pachadi with it.) :). Then we have variations of the same chutney that are meant to be served with with rice and as sides to dosas and idlis. This Palli Pachadi (Verusenaga Pachadi) for rice is one such case.

When made in the traditional way, this Palli Pachadi is a roti pachadi. In Andhra, chutneys are that made by pounding the ingredients using a mortar and pestle are called roti pachadlu. As a result these chutneys are never very fine ground but tend to be chunky. In addition, they use very little water and have a consistency such that they hold shape when served.

The Differences Between Peanut Chutney for Idli/Dosa and Rice

At home, we make slightly different versions of Palli Pachadi, depending on whether it is served with Idli and Dosa, or then with rice.

Other Andhra Pachadi Recipes You May Want to Try

• Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi
• Chintapandu Pachadi | Andhra Tamarind Chutney
• Anapakaya Pachadi | Sorakaya Pachadi (Andhra Lauki Chutney)

How to Make Palli Pachadi | Verusenega Pachadi | Peanut Chutney for Rice

1. The Prep
   1. Over medium flame, dry roast 1/2 cup peanuts till they start to change colour and pop.
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   2. Transfer to a plate to cool.
   3. To the hot pan, add 4 to 5 red chillies and dry roast them just a bit till they change colour.
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   4. Transfer to the pan to cool.
2.  Making the Palli Pachadi
   1. To a chutney grinder, add the roasted chillies, a pea-sized ball of tamarind, and some salt.
   2. Pulse them so that they are coarsely ground.
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   3. Now add the roasted peanuts, 1/4 cup water, and pulse for a few seconds at a time till you get a coarse paste.
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   4. Transfer to a bowl.
3. Adding the Tempering
   1. In a tempering ladle or a small wok, heat 1 tsp peanut oil.
   2. Add 1/4 tsp mustard seeds and wait till they splutter.
   3. Add 1/4 tsp udad dal and fry till it is light golden brown.
   4. Add 1/4 tsp cumin seeds and a few curry leaves.
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   5. Stir-fry for a few seconds and add the tempering to the Palli Pachadi.
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4. Serving Suggestions
   1. Serve the Palli Pachadi with Pulagam, the Andhra Chilkewali Moong Dal Khichdi.
   2. Serve the Peanut Chutney with hot steamed rice topped with some peanut oil.   

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Recipe for Palli Pachadi | Vegan, Gluten-free Peanut Chutney for Rice

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Palli Pachadi | Verusenaga Pachadi | Andhra Peanut Chutney for Rice

Aruna

This chunky, nutty, spicy, vegan, gluten-free Peanut Chutney is traditionally eaten with steamed rice or then served as a side to Pulagam. Called Verusenaga Pachadi or Palli Pachadi in Telugu, this chutney is traditionally made in a mortar and pestle. As a result, it is chunky and has a nice bite to it.

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Cook Time 10 minutes mins

5 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Chutneys, Pachadi

Cuisine Andhra, Gluten Free, Indian, South Indian, Telangana, Vegan, Vegetarian

Calories 483 kcal

Equipment

• Wok
• Grinder
• Bowl
• Tempering Ladle

Ingredients

  

• 1/2 Cup Peanuts
• 1/4" Ball Tamarind
• 4 to 5 Red Chillies (See Notes)
• Salt to Taste

For Tempering

• 1 tsp Oil (Peanut Oil preferred)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1/2 tsp Udad Dal
• A Few Curry Leaves

Instructions

 

The Prep

• Over medium flame, dry roast 1/2 cup peanuts till they start to change colour and pop.
• Transfer to a plate to cool.
• To the hot pan, add 4 to 5 red chillies and dry roast them just a bit till they change colour.
• Transfer to the pan to cool.

Making the Palli Pachadi

• To a chutney grinder, add the roasted chillies, a pea-sized ball of tamarind, and some salt.
• Pulse them so that they are coarsely ground.
• Now add the roasted peanuts, 1/4 cup water, and pulse for a few seconds at a time till you get a coarse paste.
• Transfer to a bowl.

Adding the Tempering

• In a tempering ladle or a small wok, heat 1 tsp peanut oil.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Add 1/2 tsp udad dal and fry till it is light golden brown.
• Add 1/2 tsp cumin seeds and a few curry leaves.
• Stir-fry for a few seconds and add the tempering to the Palli Pachadi.

Serving Suggestions

• Serve the Palli Pachadi with Pulagam, the Andhra Chilkewali Moong Dal Khichdi.
• Serve the Peanut Chutney with hot steamed rice topped with some peanut oil.

Notes

The colour of your chutney depends on the chillies you use.
If you use Guntur chillies, you will get both the colour and the spiciness.
If you are using Pandi chillies, use 3 pandi chillies and 1 or 2 Bydagi chillies for colour.

Nutrition

Calories: 483 kcalCarbohydrates: 16 gProtein: 21 gFat: 41 gSaturated Fat: 6 gPolyunsaturated Fat: 14 gMonounsaturated Fat: 19 gTrans Fat: 1 gSodium: 602 mgPotassium: 621 mgFiber: 8 gSugar: 2 gVitamin A: 657 IUVitamin C: 61 mgCalcium: 107 mgIron: 4 mg

Keyword Palli Pachadi, Peanut Chutney, Roti Pachadi, Verusenaga Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!