Verusenaga Pachadi | Andhra Peanut Chutney

Verusenaga Pachadi-Andhra-Peanut Chutney-Groundnut-Chutney
Verusenaga Pachadi, Andhra Peanut Chutney, or Groundnut Chutney

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.

I have also posted recipes for making super soft, white Idlis with Rice and Idlis with Idli Rava.

How to Make Verusenaga Pachadi | Andhra Peanut Chutney


  1. Peanuts, Groundnuts, or Verusenaga Pappu – 3/4 Cup
  2. Thick Tamarind Pulp – 1/2 tsp
  3. Red Chillies – 3 to 4
  4. Curry Leaves – 2 to 3
  5. Mustard Seeds – 1/2 tsp
  6. Oil – 1 tsp
  7. Salt to Taste


  1. In a wok or kadai, over medium heat, dry roast the peanuts till they just start to pop or change color.
  2. Turn off the heat.
  3. Split the red chillies and add to the hot peanuts.
  4. Mix well and set aside to cool.
  5. When the peanuts cool, grind the roasted peanuts, tamarind pulp, and red chillies along with some water into a thick paste.
  6.  Add salt and mix well.
  7. In a ladle, heat the oil and add mustard seeds.
  8. Wait till the mustard seeds start to pop.
  9. Add the curry leaves and stir fry for 5 seconds.
  10. Pour over the pachadi.
  11. Mix well and set aside for 10 minutes.
  12. 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.

Verusenaga Pachadi-Peanut Chutney-Groundnut-Chutney


I would love to hear your thoughts and suggestions. Do leave me a comment.