Every south Indian breakfast is either dosa, idlis, puris or upma along with a variety of chutneys.
One chutney which has become very popular in most houses is Peanut or Groundnut or Nelakadala (in Konkani) chutney. I was first introduced to this amazing variety in one of my friend’s (she is from Andhra Pradesh) house, when she had served it with upma. After that, it has become a staple in our house.
It is made normally with peanuts and chillies and some spices. In my house, I normally add some coconut (of course, a must in every “amchi” or “konkani” household) and onions. I am sure you will also love this smooth, creamy accompaniment for any dish in your house.
Peanuts (roasted and deskinned) – ½ cup
Onions (red or white) : 2 tbsp
Coconut : 2 tbsp
Ginger : 1/2 inch piece, chopped
Red chillies (slightly roasted) : 2
Green chillies : 1 small, sliced or chopped
Tamarind paste : ½ tsp
Salt to taste
Tempering or seasoning:
Oil : 1 tsp
Mustard seeds : ½ tsp
Curry Leaves : 1 sprig (I did not have any, so skipped this)
In a small blender jar, add the peanuts, onions, coconut, red and green chillies.
Dry grind first.
Then add the tamarind paste and salt with a little water and blend to a fine paste.
Transfer to a serving bowl.
Heat the oil in a small pan, add the mustard seeds and curry leaves and add this tempering to the chutney.
Serve with dosas, idlis, upma or even as a spread for sandwiches.
You can omit the coconut if you want.
Another variation is garlic instead of ginger.
The tamarind and chillies can be adjusted to your taste. It tastes good without tempering too.
Bananas can last longer by wrapping the stem portion of the banana with plastic wrap.
This blocks the ethylene gas from being released from the stem; this slows the ripening of this fruit.