Ingredients (Translation)
1/2 cup groundnut
2 tbsp grated coconut
Salt to taste
2 Red chillies
A bit of asafoetida
1/2 tsp oil
1/2 tsp mustard seeds
Roast the groundnuts without oil till it changes colour. Grind it along with the coconut, salt, red chillies and asafoetida.
Heat oil and add the mustard seeds.When it splutters, add it to the chutney.
Serve as a side dish for dosa, idli varieties.
how to make verkadalai chutney, peanut chutney recipe1/2 cup groundnut
2 tbsp grated coconut
Salt to taste
2 Red chillies
A bit of asafoetida
1/2 tsp oil
1/2 tsp mustard seeds
Roast the groundnuts without oil till it changes colour. Grind it along with the coconut, salt, red chillies and asafoetida.
Heat oil and add the mustard seeds.When it splutters, add it to the chutney.
Serve as a side dish for dosa, idli varieties.
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hi..let me the first to comment on ur this brain-baby of yours...great idea..have never even thought of groundnut chutney...will try it out one day!
ReplyDeletehey i love having this chutney with idlis!! yum!!1
ReplyDeleteMe too, love it with Thatte dose!:)
ReplyDeleteaaaah....Dosas with Kobbari Chutney.....Hit..Hit..Hit
ReplyDeleteDear EC, all your recipes are so simple that they never exceed 4 step prep.. Love them dear.. and coconut chutney is a must side dish for almost all South-Indian breakfasts..
ReplyDeletePairs really well with dosa and idli!
ReplyDelete@ a kitchen scientist...
ReplyDeleteDo give it a try, it tastes real good.
@ Padmaja, Asha, Sirisha, Suku and Siri...thanks a lot for ur comments.
never tried it :)
ReplyDeleteyou have a good simplified tasty steps, and your approach is really good..
ReplyDelete@yummyuck.com