By: Suchita Tripathi

Peanut chutney for Idlli and dosa

Peanut grows underground, as opposed to nuts like walnuts, almonds, etc that grows on trees and these are botanically considered drupes. Lets jump to the making of peanut chutney right away. This can be served. For Instance Idli is superb, but not with peanut chutney it’s awesome.

All you need-

Roasted Peanuts (Grind it)
2 Complete Garlic (paste)
2 Complete Onion (paste)
3-Tomato (paste)                                                                                                                                   2-Dry red chilli                                                                                                                                      Mustard seeds                                                                                                                                Asafoetida (1 pinch)                                                                                                                                    Kari leaf (6-7)
Mustard Oil (3-4 teaspoon)
Salt (as per test)
Water (as required)

Okay, lets begin! Take a Kadhai, add mustard oil to it as advised above 3-4 teaspoon, heat the oil and add musterd seeds, asafoetida and kari leaf frying them one after another. Add garlic, onion and tomato paste frying it. Once it’s done! Now how do you know its done, You’ll start observing the paste has now started to separate from the oil, Which also means you are now ready to add the grind powder of peanut. Add salt and  water and let it boil as per your wish it to be, thick or thin in paste.

Reasons I recommend you Peanuts in your diets. 

Good for Heart
Prevents Diabetes
Prevents Gallstones
Prevents Cancer
Improves Memory                                                                                                                      Beneficial in Pregnancy
Beneficial for Children
Weight Management
Prevents Alzheimer’s
Prevents Hair Loss