Idli or dosa is the de facto weekday breakfast in my home; and the pachadi that I can make quickly and easily is this traditional Andhra Peanut Chutney. Also called Palli Pachadi or Verusenaga Pachadi in Telugu, this nutty and creamy chutney is just what I need to start my day with a smile.
Idlis and Dosas are the perfect vehicles to relish an assortment of pachadis (chutneys) and podis. At least that is my theory. 🙂 Be it the traditional Coconut Chutney, Khara Podi or Molaga Podi, Hinga Chutney, or Tomato Chutney, a well-made pachadi can elevate the experience of enjoying a super soft idlis or a crispy dosa to another level.
Recipe for The Perfect Palli Pachadi | Verusenaga Pachadi | Andhra Peanut Chutney
Peanut Chutney | Palli Pachadi | Verusenaga Pachadi from Andhra Pradesh
- 1/2 Cup Roasted Peanuts (~75 gms). See Notes
- 2-3 Spicy Red Chillies
- 1/4" Ball Tamarind (Substitute: 1/2 tsp Thick Tamarind Pulp)
- 2 Pinches Turmeric
- Salt to Taste
- 1/2 tsp Oil (Peanut Oil preferred)
- 1/4 tsp Mustard Seeds
- 3-4 Curry Leaves
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Take off the heat.
- Immediately, add the red chillies, turmeric and curry leaves.
- Mix well.
- Grind the roasted peanuts, chillies from the tempering, salt, tamarind and a little water into a smooth and thick paste.
- Add the rest of the tempering to the pachadi and mix well.
- Serve with idlis or dosas.
- In a wok or kadhai, over medium heat, dry roast the peanuts till they start to change colour and start to pop.
- Transfer to a plate and let them cool.
- Over a sink, rub the cooled peanuts between your palms and blow gently to get rid of the skin.
How to Make Creamy and Spicy Palli Pachadi | Verusenaga Pachadi | Andhra Peanut Chutney
- I always have roasted peanuts on hand because they come handy in so many dishes like this Bhindi Fry with Peanuts and of course, Sabudana Khichdi. However, if you do not have roasted peanuts on hand:
- In a wok or kadhai, over medium heat, dry roast the peanuts till they start to change colour and start to pop. Be sure to use medium heat to ensure the peanuts roast well. If the peanuts are not roasted well, then the chutney will be pasty in texture.
- Transfer the roasted peanuts to a plate and let them cool.
- Rub the cooled peanuts between your palms and blow gently to get rid of the skin. Do this over a sink so that you can flush the peanut skin down the drain.
- We need to fry the chillies a bit before grinding it with the chutney so make the tempering first.
- In a ladle or small wok, heat the oil.
- Add mustard seeds and wait till they crackle.
- Turn off the heat and immediately, add red chillies, turmeric and curry leaves.
- To a chutney grinder, add the peanuts, fried red chillies, tamarind, and salt.
- Add a little water (3-4 tbsp) and grind to a smooth, thick paste.
- Transfer the Peanut Chutney to a bowl and add the tempering.
- Mix well.
- Serve the chutney with idlis or dosas.
This recipe was first posted in November 2013 and updated now for better pics and weight of ingredients.