Idlis and Dosas are the perfect vehicles to relish an assortment of pachadis (chutneys). At least that is my theory. 🙂 Be it the traditional Coconut Chutney, Khara Podi or Molaga Podi, or Tomato Chutney, a well-made pachadi can elevate the experience of enjoying a super soft idlis or a crispy dosa to another level.
One accompaniment that is popular in Andhra Pradesh is Verusenaga Pachadi or Peanut Chutney. There are many variations of this pachadi as well; with coconut, with tomato, with onion and garlic…. The version I am blogging about is the simplest of them all that uses just peanuts or groundnuts (Verusenaga Pappu in Telugu), a dash of tamarind, and red chillies.
How to Make Verusenaga Pachadi | Andhra Peanut Chutney
- Peanuts, Groundnuts, or Verusenaga Pappu – 3/4 Cup
- Thick Tamarind Pulp – 1/2 tsp
- Red Chillies – 3 to 4
- Curry Leaves – 2 to 3
- Mustard Seeds – 1/2 tsp
- Oil – 1 tsp
- Salt to Taste
- In a wok or kadai, over medium heat, dry roast the peanuts till they just start to pop or change color.
- Turn off the heat.
- Split the red chillies and add to the hot peanuts.
- Mix well and set aside to cool.
- When the peanuts cool, grind the roasted peanuts, tamarind pulp, and red chillies along with some water into a thick paste.
- Add salt and mix well.
- In a ladle, heat the oil and add mustard seeds.
- Wait till the mustard seeds start to pop.
- Add the curry leaves and stir fry for 5 seconds.
- Pour over the pachadi.
- Mix well and set aside for 10 minutes.
- Serve the Verusenaga Pachadi | Andhra Peanut Chutney with idlis or dosas.
- The number of chillies you add depends on how spicy you would want the pachadi.
- The pachadi may have a hot or spicy taste immediately on grinding but the spiciness tends to subside a bit when it rests for 10 minutes.
- Ensure that the peanuts roast properly otherwise the pachadi tastes pasty.