Rayalaseema Palli Chutney | How to make perfect Rayalaseema Palli Chutney with Tips
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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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Tips
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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.
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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 | How to make perfect Rayalaseema Palli Chutney with Tips - Recipe Video
Rayalaseema Palli Chutney | How to make perfect Rayalaseema Palli Chutney with Tips
Pickles & Chutneys
|
vegetarian
Prep Time 10 mins- Cook Time 8 mins
- Total Time 18 mins
Servings 6
Ingredients
- 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
Instructions
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Roast a Cup of Peanuts on a low flame and remove skins.
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Heat Oil and fry Red Chillies.
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Make a smooth paste with Red Chillies, peanuts and soaked Tamarind, adding adequate water.
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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.
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In the Chutney, add the Onions and mix well. Serve with Khichdi, Dosa or Idly for a great taste.
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