Phalahari chutney is a simple chutney made using coconut, peanuts, chillies and makes for an ideal accompaniment with phalahari dishes (food items consumed during fasting days). Chutney is an important part of Indian cuisine and it elevates the dish with which it is paired with. There are umpteen number of chutneys one can make. I have already shared quite a few chutney recipes on this blog.
½ cup grated fresh coconut (nariyal)
1 tbsp raw peanuts (moongphali)
2 green chillies (hari mirch), roughly chopped
Salt as per taste (namak)
1 tsp oil (tel)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
- Heat a pan and dry roast peanuts on a low flame till it turns aromatic and changes its colour.
- Allow it to cool.
- Deskin the peanuts and keep aside.
- Now, to a mixer jar, add grated coconut, roasted peanuts, green chillies , salt and blend to a coarse paste.
- For the tempering, heat 1 tsp oil in a small pan.
- Add cumin seeds.
- When the seeds start spluttering, add curry leaves.
- Pour this tempering into the chutney
- Serve phalahari chutney with Varai sabudana dosa.
If you are not making this chutney for a fasting day, you can add garlic, ginger and tamarind to the chutney while blending.
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