Monday, February 15, 2010
వేరుసెనగ పచ్చడి/Verusenaga Pacchadi / Groundnut Chutney
Preparation Time: 15 mts
Serves: 3-4 persons
Region: Rayalseema, Telangana
Utensils: Wok/Pan, small seasoning Pan, Wooden Laddle, Indian Mixer-Grinder/Coffee Grinder
1 cup peeled and roasted Peanuts/Verusenagakayalu
1 small Onion peeled and sliced/Ullipaya
1 pod Garlic peeled and crushed/Vellullipaya
6 dry Red Chillis, de-seeded, broken into pieces/Endumerapakayalu
2 tsps Til/Gingelly/Seasame Oil/Noona
1/2 cup Water/Neellu
Juice from small lemon sized Tamarind (soak in warm water for 15 mts)/ 1 tablespoon Tamarind paste/Chintapandu Gujju
Salt to taste/Uppu
1/2 tsp Mustard Seeds/Avalu
Pinch of Asafoetida/Hing/Inguva
8-10 Curry Leaves/Karivaypaku
1/2 tsp Oil/Noona
1. Heat oil in a Pan or Wok,
2. Add the Garlic and dry Red Chillis and stir fry for a few seconds till they are browned.
3. Add the sliced Onions and saute further for 4-5 mts on medium heat till they are translucent.
4. Turn of heat and cool.
5. Grind coarsely the roasted Peanuts, Tamarind pulp, the Onion/Garlic/Chilli mixture along with Salt and half a cup of Water.
6. Heat Oil in a pan for seasoning.
7. Once hot, add the Mustard Seeds and once they splutter,
8. Add Asafoetida, once you get the aroma
9. Add the Curry Leaves and turn off heat
10. Pour the Oil mixture over Chutney.
1.Works excellently with Idlis or Dosas.
2.Can be eaten mixed with Rice and Ghee,
3.Spread over Bagel or Bread like Peanut Butter,
4.Dip for fresh Vegetables or Crackers,
5.Side Dish for Chappati, Roti, Paratha
You can skip the Onion and Garlic if you are Jain or Vaidika/Sattvika!
Instead add freshly grated Kobbari/Coconut to the peanut puree and give a quick run in the mixer
Garnish with freshly cut Kothimeera/Dhaniyapatta/Cilantro instead of Curry Leaves
Peanuts originated in South America, probably in Brazil and Peru. They were grown as far north as Mexico by the time the Spanish began their exploration of the New World. When the explorers returned to Spain, they brought peanuts with them. Later, traders were responsible for spreading peanuts to Africa and Asia.
Peanuts are not recommended in Ayurveda. Peanuts are not really nuts; they are legumes. Peanuts are difficult to digest and can make one feel sluggish and lethargic in body and mind. Ayurvedically, it is better to use either cashew or almond butter for sandwiches.
I love this Pacchadi a lot! Its easy to make and is very healthy too. Had a lot of it in Bidar, Karnataka.If you are close to Karnataka or Maharashtra you cannot avoid this chutney as that region is the largest peanut growing region of India. 'Shenga Chutney' is ubiquitous in any Marathi or Kannada home of Bidar/Gulbarga and Marathwada which were under the Nizam but also those parts of Telangana which were under the Nizam got influenced by this cuisine and adapted it.