Chutneys / Thogayals & Podis.

Peanut Onion Chutney for Dosa / Idlis.

During my initial days of my banking career, before marriage, I had to report for work an hour before the other staff came in, so I could learn the ropes without the disturbance of customers at my desk .  Some of my colleagues commuted from afar, so they  used to be at work at 8 AM and so breakfast at work was inevitable.  Many of them used to get idlis for breakfast every single day and the   sides for the Idlis would be a variety of  chutneys and sambars. Pudina chutney, tomato garlic chutney, red chilli chutney, andhra tomato sesame chutney, tamil nadu white coconut chutney, onion chutney, tomato thokku etc. Every day a different side or chutney, rendered in itself a totally different taste to the idlis. I always enjoyed going to work early and settling in, taking in the peace of the mornings, checking mails, and having a healthy breakfast reading the news on the paper on my desk,  and grabbing my cuppa. When I think back on those days of crazy deadlines, sales targets, customer interactions and late meetings, I cant believe it is a world, that I  have left far far behind!!!

Whenever I make chutneys, I always recollect those days with a smile….

INGREDIENTS:

1 Cup Roasted and Peeled Peanuts.

1/2 Big Red Onion or 1 Medium Onion.

3 Dry Red Chillies.

3 Garlic Flakes.

Small pinch of jaggery.

Salt.

Small Tamarind Piece soaked in 1/2 cup water.

Pinch of Turmeric.

Seasoning:

Oil

Mustard Seeds.

1 Tsp Broken Urad Dhal.

Curry Leaves.

Hing.

PREPERATION:

  • Add a spoon of oil in a kadai and allow to heat. Pop in the chopped garlic and red chillies and a pinch of turmeric  and saute it for a few minutes.
  • Now add the chopped onions and saute them well.
  • Switch off the flame and allow to cool.
  • Warm the tamarind soaked in water in the microwave for about a minute.
  • In a mixer add the roasted peanuts (with skin removed), the contents of the kadai, jaggery, tamarind with the water, salt and pulse to a smooth chutney consistency.
  • Season with mustard, urad dhal, curry leaves and hing.
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13 thoughts on “Peanut Onion Chutney for Dosa / Idlis.

  1. very tasty it came. I put red chilli because I like little hot when eating with idilli. tks for the good receipe, with rice also v try I tnk

  2. I can feel the crunch of roasted peanuts and the flavour of the onion right here. Good variety of chutneys make interesting combinations for our regular breakfast, don’t they?
    Glad to have found one more addition to my list!

  3. This chutney looks so yummy. I may be missing something but I am confused on how to season. Should the seasoning be fried together and added on the top? Also I have split urad dal, but does that need any soaking? Thank you! And thanks for all of these great recipes!

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