Kadalai chutney or Peanut chutney (நிலக்கடலை சட்னி)

Peanut chutney offers variety as the nuts give a nice flavor to the chutney. This chutney goes well with both idly and dosa. 

Ingredients: (Serves four)

Coconut – half, grated or the white coconut meat cut into pieces

Peanuts – a small hollow ladle or 50ml measure (நிலக்கடலை)

Tamarind – a small bit

Asafoetida – a pinch

Red chillies – 2 to 3, adjust to taste

Salt – to taste

Oil – 2 teaspoons

Mustard seeds – ½ teaspoon

Curry leaves – a few

Kadalai chutney or Peanut chutney (நிலக்கடலை சட்னி)

Method: Fry peanuts and red chillies with little oil in a kadai till the nuts turn golden brown. Grind coconut, tamarind, asafoetida, salt and fried items with required water into a fine paste. Heat the remaining oil in a tadka pan, add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Garnish with curry leaves. Serve with idly, dosa, adai, appam, kuzhi paniyaram or uppuma. 

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