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.
This verkadalai chutney is very simple and does not include onions. If you are looking for peanut chutney with onions, take a look at version 2 in my space.
South Indian breakfast or tiffin always includes chutney as a side. I fell in love with peanut chutney when I first tasted it in my parent’s neighbor’s house. That was love at first bite and ever since then I always tried out different kinds of peanut chutney.
This week I am doing bookmarked themes for the blogging marathon. I came across this Verkadalai Chutney recipe on Veg Recipes of India and I adapted it from there.
The ingredients for this chutney are very basic and can be made in less than 15 minutes. What I liked about this chutney is the sesame seeds in the recipe. I love roasted sesame seeds and the flavor of it in the recipe was really good.
Preparation time - 5 minutes Cooking time - 10 minutes Difficulty level - easy
Ingredients to make Verkadalai Chutney - serves 4
- Peanuts - ½ cup
- Channa dal / Kadalai paruppu - ¼ cup
- Sesame seeds - 1 ½ tbsp
- Red chilies - 2 or 3
- Ginger - ½ inch piece
- Curry leaves - few
- Oil - 2 tsp
- Asafetida - 1 pinch
- Salt - to taste
Procedure to make Verkadalai Chutney -
- 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 skinless peanuts. You can also use the 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, asafoetida, 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!
Check out my other chutney recipes -
- Vengayam Thakkali Kothamalli Chutney
- Omavalli Chutney | Karpooravalli Chutney | Ajwain Leaves Chutney
- Kothamalli Thuvayal | Cilantro Chutney
- Thengai Thuvayal / Thogayal | Fried Coconut Chutney
Recipe
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
More Chutney
- Coconut Mint Chutney | Pudina Chutney
- Kara Chutney | Spicy Chettinad Red Chutney
- Thakkali Thokku | Tomato Pickle
- Pudina Thokku | Pudina Thogayal Recipe
Verkadalai Chutney | Peanut Chutney With Ginger And Sesame (Version 3)
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!
