Andhra Style Palli | Peanut | Shenga Chutney Recipe

by Arpit, Published: June 3, 2018

Best recipe for South Indian Andhra style Phalli (Groundnut or Shenga) Chutney that can be served with idli and dosa varieties. Spicy, Tangy and creamy is what makes this chutney different from regular chutney.

Every food has a story somewhere. One of my best friend Rajesh is a born Gujarati. He never tasted Andhra Style chutney along with Idlis. But that day when we prepared this chutney along with Idlis, he could not resist and finished whole bowl of this Andhra Style Phalli Chutney. Since, then we have tried this with many Gujaratis and was getting loads of requests from them to share recipe of Andhra Style Groundnut (Palli, Shenga) chutney.

Groundnut Chutney is easy to make, healthy and is a quick hit with Idlis and Dosas. So, here is the Groundnut Chutney recipe that I learned it from my Andhra Neighbours. Its a very tasty chutney that goes well with Idli, Dosa and the other south indian breakfast varieties. This Groundnut Chutney recipe has very few ingredients and the peanuts shine. This has now become a regular fare with my family and my little one cant get enough of it. Its really nutty and tasty and very creamy.

Prep time: 5 min
Cook time: 5 min
Total time: 10 mins

Yield: Serves 4

Ingredients:
1 cupGroundnuts (फल्ली)
2-3 podsGarlic (लहसुन)
1medium sizeonion (प्याज)
small piecetamarind (इम्ली)
3-4 dried red chillies (सुखी लाल मिर्च)
5-6 curry leaves (करी पत्ते)
2 tbsp oil (तेल)
salt to taste, (नमक)

For Tempering:
1 tsp Bengal Gram (चना दाल)
1 tsp Black Gram (उडद दल)
1 tsp Mustard Seeds (राय)
1 dried red chillies (सुखी लाल मिर्च)
2-3 curry leaves (करी पत्ते)

Method :

1. In a pan take some oil and saute Groundnut.
2. After 1 or 2 minutes add Onions to it and saute it further.
3. Then add, Curry leaves, Dry Red Chillies and saute for 2-3 minutes.
4. As a final step add little tamarind (Depends on how tangy you like your chutney) and remove from gas.
5. Once mixture cools down, grind it along with Water and Salt.
6. For Tempering, heat oil in a pan and add all tempering ingredients except curry leaves.
7. Once, mustard seeds splutter add curry leaves and temper it on chutney.
8. Mix well. Serve with hot Idlis or Dosas.

Chef’s Tip: If you like tangy flavour, add more imli. I dont like much tangy chutney so sticking it to simple.