Friday, November 01, 2013

Recipe : Kadalekai Chatni / Peanut / Groundnut Chutney - Vegan

This is a chutney, I really loved as a child. It was a great break from the staple coconut chutneys and mum normally made this to accompany goli bajjes.

It was only after I started cooking on my own that I realised how much easier it is to grind a peanut chutney compared to a coconut chutney, so its practical and fast too.

Currently with all the diwali hampers coming home, we have also received quite a few packets of flavoured roasted peanuts (kadalekai) and most of these snacks are too salty for my taste. So on this occasion, I used half a cup of mixed flavoured peanuts, rather than fresh groundnuts and the rest of rhe ingredients balanced out the saltiness and the flavours added to the groundnuts, added to the chutney too.

This chutney can be served with idlis and dosas / poli like any other chutney. It also tastes great with rotis and its high in protein. Most kids love nuts, so they will love this chutney too and believe me when I say that it is much easier and faster to grind than coconut, even if you are using a food processor / mixi.

Ingredients :
1 cup peanuts / groundnuts (roasted and skinned or the flavoured roasted variety)
1/2 tsp oil (til/gingelly or sunflower)
1 cup chopped onions (normally we use the smaller sambhar onions/shallots, but regular onions will do)
4-8 dried red chillies (depending on spiciness and heat tolerance)
6 cloves of garlic (you can chose to omit this, if you prefer, chop them if they are large sized)
tamarind pulp to taste
salt to taste

Seasoning :
1 tsp oil (til/gingelly or sunflower)
a pinch of hing powder (asafoetida - aids in digestion of the heavy nuts)
1 tsp split black gram dhal (urad dhal)
1 tsp mustard seeds (sarson / rai)

1 sprig curry leaves

Method :
Roast the raw groundnuts in a hot pan till cooked and skin them (you can leave the skin on, but we don't like the taste)
If you are using roasted masala groundnuts, you can skip this step.
But if you have leftover roasted nuts that have gone a bit soft, then re-roasting them helps.
In 1/2 tsp oil saute the chopped onion, garlic and red chillies till slightly brown.Cool the fried mixture.

When cooled, add it to the mixi with the skinned peanuts and the tamarind pulp.
Whizz until it reaches your desired consistency. I like it slightly grainy, but some prefer it completely smooth.
You may need to add a little water to help the grinding process if it gets too dry.
Add salt to taste (if use flavoured groundnuts, remember they will already have salt, so adjust accordingly) and give it a quick spin.

Pour the chutney out in a bowl.

In a seasoning pan, heat 1 tsp oil.
Add the hing powder.
When it dissolves, add the urad dhal and fry till it turns light brown.
Add the mustard seeds and the curry leaves and let the seeds splutter.

Pour this tempering over the chutney.

Serve the chutney with idlis and dosas / poli or with phulkas and dhal.

The chutney keeps well in the fridge too for about a week.

Note: The pictures above show quantities for 1/2 cup peanuts

Kim's Tip : The water used to wash the mixi / grinding stone can't be added to the chutney as it will become too watery, but you can use it to knead atta for rotis and give your rotis a different flavour.

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