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Every thing about PALLI PACHADI (PEANUT CHUTNEY) | Vahrehvah :

Palli Pachadi also commonly known as groundnut chutney is an excellent and delicious accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu. There are many variations of many the palli pachadi (peanut chutney) region wise or state wise.

Palli Pachadi in Telugu is a very common accompaniment served with dishes like upma, pongal etc in Andhra region. Peanuts are a rich source of proteins. This chutney is simple, easy to prepare and made combined with garlic, hing, mint leaves, roasted peanuts, redchilies, salt, sugar, turmeric and tamarind blend to a smooth paste and tempered with mustard seeds, red chillies and fresh curry leaves to give that extra kick.

Peanuts or Groundnuts or Palli or Shengadana are extensively used in Southeast Asian cuisine particularly in Indonesia it is made into a spicy sauce and another popular spread is the peanut butter which is used as spread over breads etc. In Indian sub-continent, peanuts are known as light snacks, usually roasted and salted or boiled with salt. This is commonly sold at every street corner or at beaches, exhibitions and fares etc.

Peanut is also added in salads giving a nice nutty flavour or made into a little sweet mixed with either sugar or jiggery and is commonly known as Chikki in Hindi. Peanut oil is also used for cooking purpose apart from other varieties of cooking oil like mustard, sunflower, til or gingelly oil.

Peanuts are not native to India but are believed to come to India from Philippines. Palli pachadi or peanut chutney is usually prepared to substitute the regular coconut chutney. Soft nutty flavoured dry roasted peanuts combined with tamarind and dry red chillies make it spicy and tangy.

Chutney is generally garnished with fresh coriander leaves that enhances the taste and gives a natural freshness and flavour of the aromatic herb. Palli pachadi is a crowd pleaser and generally kids love eating this chutney with idli or dosa as it has a nice sweet, nutty, tangy and little spicy taste.

Chutney is a very common dish during the main meal and can be prepared with any fruit, vegetable etc.  Chutneys are generally grouped into two varieties, one sweet and the other hot. In both forms, the main ingredients are the chilies and tamarind but differ in the main flavour.

Chilies give spiciness whereas tamarind offers a nice tangy and sweet taste. Chutney or pachadi are either prepared wet or dry having a coarse or fine texture. There are enormous chutneys that are valued in the Indian cuisine such as tomato chutney, garlic chutney, raw mango chutney, brinjal eggplant chutney etc.

Generally while preparing the chutney the main ingredient differs while the rest of the flavourings such as salt, garlic, tamarind, green chilies or red chilies and onions remain the same. Fenugreek, Hing, Coriander and Cumin are other common flavourings that are used in most of the chutneys.

To prepare the Palli pachadi (peanut chutney), firstly roast the peanuts in little oil and when it is done, add dry red chilies, tamarind, garlic cloves, fresh curry leaves, mint leaves and hing. Let it rest for a while and blend it adding little by little water to make smooth thick chutney. For tempering the chutney, add little oil in a kadai and when it gets hot, add mustard seeds. When it crackles, add dry red chilies, turmeric and fresh curry leaves. Add this tempering in the chutney, mix well and serve.

Tip: Add a pinch of sugar as we are adding tamarind to the chutney so it balances. Do try this recipe and serve with nice smooth fluffy Idlis or crisp dosas. For detailed recipe, click on the link:

Peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. The nuts are rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. It is said that just a hand full of peanuts a day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins and protein.

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