KADALEKAYI BELLULLI CHUTNEY /PEANUT GARLIC CHUTNEY

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Chutneys are spicy dips for dosas, rottis and idlis. Pea nut chutney is very easy to make, offers goodness of peanuts and could be used as dip for tortillas, wafers and as a spread for breads.
  • ease - very easy
  • Time - 15 minutes
Ingredients
  • pea nuts - 1 cup
  • garlic cloves - 10curry leaves - 2 sprigs
  • byadagi chillies - 5 -6
  • salt - 1 spoon (to taste)
  • mustard - 1/4 spoon
  • oil - 2 spoons - for roasting and seasoning
Method
  • Roast peanut and keep aside.
  • Roast chillies and curry leaves till crisp with little oil
  • Roast garlic cloves till raw smell is gone
  • Grind all the roasted ingredients with water and season with mustard seeds



Tips
  • Use roasted unsalted peanut/kiln roasted ground nuts to save time
  • If all the ingredients are roasted to remove all the moisture then the ingredients may be ground into powder - this can be stored for 15 days without refrigeration and used when ever required.

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