Verkadalai Chutney | Peanut Chutney With Ginger And Sesame (Version 3)
The ingredients for this verkadalai chutney are very basic and can be made in less than 15 minutes. What I liked about this peanut chutney is the sesame seeds in the recipe.
Servings: 4 people
Calories: 178kcal
Equipment
- pan
- spatula
Ingredients
- ½ cup Peanuts
- ¼ cup Channa dal / Kadalai paruppu
- 1 ½ tablespoon Sesame seeds
- 2 Red chilies
- ½ inch piece Ginger
- few Curry leaves
- 2 teaspoon Oil
- 1 pinch Asafetida
- to taste Salt
Instructions
- In a frying pan heat 1 teaspoon of oil and fry the channa dal until golden brown. Remove on a plate.
- In the same pan, heat the remaining 1 teaspoon of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use peanuts with the skin.
- Add the curry leaves and the sesame seeds and fry for 2-3 minutes until aromatic. Let it cool.
- Add the peanuts mixture, channa dal, ginger, red chilies, asafetida and salt to the blender jar and grind well adding just enough water.
- Serve with Idli / dosai or any tiffin. I served it with some steaming hot Ven Pongal!
Nutrition
Calories: 178kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg