Ingredients:
Ver kadalai/Peanut/Ground nut - 1/2 cup
Red chilies - 3 (or as per your taste)
Tamarind - a small piece
Garlic - 1 or 2
Salt - as per taste
Jaggery - a tiny bit
Coconut - 1/4 cup or you may use 1 tablespoon of coconut milk
Oil - 1 teaspoon
Mustard seeds - for tempering
Curry leaves - few
Grind all the ingredients in a blender. You may add little water based on how thick or how thin you want the chutney.
In a small pan, add oil and warm it up. Add mustard seeds and curry leaves. Pour this onto the chutney and mix well.
You may pair this with any south indian tiffin items like idli, dosa, panniyaram etc..
This is how it looks.
Ver kadalai/Peanut/Ground nut - 1/2 cup
Red chilies - 3 (or as per your taste)
Tamarind - a small piece
Garlic - 1 or 2
Salt - as per taste
Jaggery - a tiny bit
Coconut - 1/4 cup or you may use 1 tablespoon of coconut milk
Oil - 1 teaspoon
Mustard seeds - for tempering
Curry leaves - few
Grind all the ingredients in a blender. You may add little water based on how thick or how thin you want the chutney.
In a small pan, add oil and warm it up. Add mustard seeds and curry leaves. Pour this onto the chutney and mix well.
You may pair this with any south indian tiffin items like idli, dosa, panniyaram etc..
This is how it looks.
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