18 mins Andhra Specials

Hot Pulagam with Peanut Chutney or Raw stew is a source for heavenly taste.

It can be made for weekends or when the weather is cool. I do not belong to Rayalaseema but I love their recipes that have spice and are served with affection. I had tasted this also at a friend’s place in Kurnool.

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Rayalaseema Palli Chutney


  1. The Peanut Chutney I am making is suitable in spice for Pulagam. But if you want to taste this Chutney with Rice, then add 3-4 more chillies.

  2. Even if you want to make it and store it in the fridge, add 3-4 more chillies. Because refrigeration makes the Chutney bland.

Rayalaseema Palli Chutney - Recipe Video

Rayalaseema Palli Chutney

Pickles & Chutneys | vegetarian
  • Prep Time 10 mins
  • Cook Time 8 mins
  • Total Time 18 mins
  • Servings 6


  • 1 cup Peanuts
  • 10 Red Chillies
  • Salt
  • Tamarind – Gooseberry sized
  • 1/2 cup Chopped Onions
  • 1 Tomato diced
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/4 tsp Turmeric
  • 7 - 8 Garlic
  • 3 tbsp Oil


  1. Roast a Cup of Peanuts on a low flame and remove skins.
  2. Heat Oil and fry Red Chillies.
  3. Make a smooth paste with Red Chillies, peanuts and soaked Tamarind, adding adequate water.
  4. In Oil Fry Coriander Seeds, Cumin seeds, Turmeric and Salt. Add Tomato pieces and cook for 2 minutes. Make a pulp through a pulse in a mixie jar.
  5. In the Chutney, add the Onions and mix well. Serve with Khichdi, Dosa or Idly for a great taste.

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    Recipe Rating:
    I just made this pachadi and it was tasting yummy in piping hot rice and gingelly oil
Rayalaseema Palli Chutney