Ingredients used in Idli Peanut Chutney
Oil – 2 tablespoons.
Salt – to taste.
Curry leaves – 2 springs.
Mash daal – 3 tablespoons.
Cumin seeds – 1/4 tea spoon.
Mustard seeds – 1/4 tea spoon.
Peanuts (roasted) – 1 cup.
Garlic – 8 cloves.
Tamarind juice – 1/2 cup.
Asafoetida – 1 pinch.
Chilly powder – 1+1/2 tablespoon.
Heat oil in a pan add garlic, roasted peanuts, red chilly powder, tamarind juice, salt, mix this all together, switch off the flame, put it into the blender and make a paste.
For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter, add cumin seeds, Mash daal, add asafoetida, curry leaves, roast this till Urad daal is golden in colour, let it cool down put it into the blender make a coarse powder.
Take a bowl add peanuts garlic paste and add the tempering mixture and mix it well.