Verusanagapappu Pacchadi (Peanut Chutney)

Recipe Ingredients

1 cup	237ml	Roasted peanuts - (without skin)
5 cups	1185ml	Green chile (medium)
2 teaspoons	10ml	Oil
1 teaspoon	5ml	Cumin seeds
1/4 teaspoon	1.3ml	Garlic paste
6		Curry leaves
1 teaspoon	5ml	Tamarind extract
1/2 cup	118ml	Water
		Salt - to taste
		Coriander leaves - to garnish

Recipe Instructions

Heat oil and fry green chiles for a few minutes (until they pop). Remove from heat, mix all the ingredients and make into a semi soft paste. Is a good accompaniment for Dosa, Masala Vada, Idli, Pongal.

Source:
Kumar Ramanathan

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