Peanut Coriander Chutney Recipe| Kothamalli Verkadalai Chutney with step by step pictures. Peanut Coriander chutney is something which I have tasted quite often in breakfast joints in Bangalore. They usually serve idli Dunken in chutney and it such a sight and they taste as awesome as it looks. It mildly green with a nutty coconut flavor. Now let's see how to prepare Coriander Peanut Chutney.
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Peanut Coriander Chutney
2. Next, add in the water and blend to a fine paste. Transfer everything to a bowl add the required water and salt.
3. In a tadka pan add in oil once it is hot add the mustard and cumin seeds let them splutter and then add in the dry red chili and curry leaves let them fry for few secs and then pour the prepared tadka over the prepared chutney. Mix well and serve.
I served it with Pongal and Sambar.
Peanut Coriander chutney
Standard 1 cup measures 240 ml
Ingredients
- Coconut – ½ cup
- Roasted Peanuts – ¼ cup
- Coriander leaves – 2 tbsp tightly packed
- Green Chilli – 2
- Garlic – 2 pods
- Ginger a small piece
- Water as needed
- Salt as needed
To Temper:
- Oil – 1 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli – 2
- Curry Leaves a spring
Instructions
- In a blender add in the coconut, roasted peanuts, coriander leaves, green chili, ginger, and garlic. Pulse everything together to a coarse paste.
- Next, add in the water and blend to a fine paste. Transfer everything to a bowl add the required water and salt.
- In a tadka pan add in oil once it is hot add the mustard and cumin seeds let them splutter and then add in the dry red chili and curry leaves let them fry for few secs and then pour the prepared tadka over the prepared chutney. Mix well and serve.
Notes
I served it with Pongal and Sambar.
Adjust the no.of green chili as per your spice level.
Motions and Emotions
this is a great idea of combining two
Chitz
Have never tried peanut chutney this way.. looks like a burst of flavours ��