Palli Pachadi | Verusenaga Pachadi | Andhra Peanut Chutney for Rice
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.
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.
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