Phalli Pacchadi ( Groundnut Chutney )

Ingredients:

Groundnuts - 1 cup
Chana dal - 1/4 cup
Tamarind - 1/2" ball
Curry leaves - a handful
Green chili - 2
Red chili (dry) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee (clarified butter) - 1 tsp
Salt to taste.

Procedure:

• Soak tamarind in a cup of hot water for 15 minutes. Remove seeds if present.
• Add 1 tsp oil to a flat bottomed pan on medium heat.
• Roast groundnuts, chana dal and curry leaves lightly (about 5 minutes).
• Grind together roasted groundnuts, chana dal, curry leaves, tamarind, green chili, cumin seeds and salt to smooth chutney with little water.
• Season with mustard seeds, couple of curry leaves and red chili in a spoonful of ghee.

It's ready to be served. Goes well with Idlis.

Tip: You can use 1 cup grated green mango or grated green apple in place of tamarind.

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Pistachio Chutney (Pista Pachadi)

Ingredients:

Pistachios (shelled) - 1 cup
Carrot (grated) - 1 cup
Tomato (cut pieces) - 1 cup
Coconut milk - 2 Tbsp
Red chili - 2
Cumin (Zeera) - 2 tsp
Mustard - 1 tsp
Curry leaves - 3 to 4
Raisins - 1/2 cup
Cashew nuts(roasted) - 1/2 cup
Salt per taste.

Procedure:

• Add 1 Tbsp ghee to a pan on medium heat.
• Add 1 tsp cumin, cut tomatoes, salt and cook covered for 4 to 5 minutes stirring occasionally. Keep it aside.
• In a blender add pistachios, carrots, raisins, cashew nuts, coconut milk, 1 red chili along with the cooked tomatoes.
• Add 2 cups water and grind into smooth paste.
• Season with mustard, curry leaves, cumin and a red chili.

This chutney is ready to be served.

Note: If using salted pistachios use very little salt.

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