Andhra Style Palli | Peanut | Shenga Chutney Recipe
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.
Ingredients
- 1 cup Groundnuts फल्ली
- 2-3 pods Garlic लहसुन
- 1 medium sizeonion प्याज
- small piece tamarind 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
Instructions
- In a pan take some oil and saute Groundnut.
- After 1 or 2 minutes add Onions to it and saute it further.
- Then add, Curry leaves, Dry Red Chillies and saute for 2-3 minutes.
- As a final step add little tamarind (Depends on how tangy you like your chutney) and remove from gas.
- Once mixture cools down, grind it along with Water and Salt.
- For Tempering, heat oil in a pan and add all tempering ingredients except curry leaves.
- Once, mustard seeds splutter add curry leaves and temper it on chutney.
- Mix well. Serve with hot Idlis or Dosas.
Video
Notes
- Chef's Tip: If you like tangy flavour, add more imli. I dont like much tangy chutney so sticking it to simple.