PEANUT SESAME CHUTNEY POWDER
When we were young, in India "groundnuts" was more commonly used to identify this popular legume, called Moongphalli in Hindi, Verkadalai in Tamil and Kadalekayi in Kannada. Probably because of the American influence over the last few decades, they are being more commonly called peanuts in India as well. Technically, peanuts are part of the larger groundnut family.
In my house, peanuts are always welcome. I use them often in my cooking as they are rich in protein and fat and have numerous health benefits as well.
Elsewhere in this blog, you will find recipes for dishes made with peanuts, such as:-
- Congress Kadalekayi (Roasted and Spiced Peanuts)
- Tilli Phalli Shimla Mirch
- Verkadalai (Peanut) Sundal
- Peanuts, 1 cup
- Sesame Seeds (Til), 1/2 cup
- Garlic Cloves, 8-10
- Cumin Seeds,(Jeera), 1/4 tsp
- Chilli Powder, 1 and 1/2 tbsp
- Tamarind, pellet-sized,
- Salt, to taste
Allow it to cool and de-skin the peanuts. Keep aside.
Dry roast the sesame seeds till they splutter. Keep aside.
Serve this chutney powder as accompaniment to bhakri, rotis, chapatis, etc
- Don't blend the mixture to too fine a powder. It should preferably be slightly coarse
- You can vary the extent of red chilli powder depending on how hot or otherwise you like your chutney powder to be
- Dry roasting the garlic cloves before use is optional