|Pallilu & Ullipaya Pachadi|
- Peanuts : ½ cup
- Onion : 1 medium sized
- Mustard Seeds : ¼ tsp
- Dried Chillies : 4 – 5
- Tamarind : 1 inch piece
- Curry Leaves : 1 sprig
- Hing : ⅛ tsp
- Oil : 2 tsp
- Salt to taste
the tamarind in water for 10 minutes and set aside.
2. Heat a heavy
bottomed pan on a medium heat, slowly roast the peanut to golden brown
color. Cool and rub the skins off.
3. Heat a teaspoon of oil in a pan. Add
and fry the onions until light brown color. Then add the red chillies
and fry for a minute. Remove from the flame and let it cool completely.
4. Grind the roasted peanuts, onions mixture, soaked tamarind and salt to a
fine paste using a little water.
5. Transfer the chutney to a bowl and set
6. Heat a teaspoon of oil for tempering. Add the mustard seeds and
let them splutter. When the seeds stop popping, add the curry leaves and
hing. Stir for a couple of seconds and turn off the heat.