A wonderful accompaniment to the idli or dosa, this pachadi is an easy south Indian preparation.

PEANUT PACHADI

Components

1 cup raw peanuts
1 1/2 tablespoons coconut oil
2 tsps cumin seeds
15-20 Madras onions
4-5 garlic cloves
3-4 dried red chillies
1 tablespoon tamarind water
Tempering
2 tbsps coconut oil
1 tsp mustard seeds
1tsp urad dal
10-12curry leaves
3-4 broken dried red chillies
Salt to taste
Idlis for serving
Method

1. Dry roast the peanuts for 7-8 minutes or till crisp on low heat. Transfer on a big plate and permit to cool slightly.
2. Get rid of the skin of the roasted peanuts while they are still somewhat warm.
3. Heat coconut oil in a non-stick pan. Include cumin seeds and let them change colour. Include Madras onions, garlic cloves, and dried red chillies and sauté for 2-3 minutes. Take the pan off the heat and allow to cool somewhat.
4. Transfer the roasted peanuts in a mixer jar. Include the onion mix and 1 cup water and grind to a great paste.
5. Include tamarind water and blend again. Transfer into a bowl.
6. For the tempering, Heat coconut oil in a non-stick pan, add mustard seeds let it splutter, add urad dal, curry leaves, dried red chillies and sauté for few seconds
7. Pour the tempering in a mix, add salt and mix well.
8. Serve with idlis

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