Andhra’s Spicy Delight: A Guide to Phalli Chutney
Calling all idli and dosa lovers! Take your breakfast experience to a whole new level with the vibrant flavors of Andhra Style Phalli Chutney. This unique chutney, also known as Peanut Chutney or Shenga Chutney, is a staple in Andhra cuisine, known for its delightful combination of spicy, tangy, and creamy notes.
More Than Just Peanuts: A Flavorful Journey
While peanuts (phalli) are the star ingredient, Andhra Style Phalli Chutney boasts a symphony of textures and tastes. Roasted peanuts are blended with aromatic curry leaves, fiery dried red chilies, and a touch of tamarind for a delightful tang. The addition of garlic and onions adds depth of flavor, making this chutney a true showstopper.
A Recipe Passed Down Through Generations
This recipe, passed down from Andhra neighbors, is a testament to the simplicity and deliciousness of Phalli Chutney. Made with readily available ingredients, it comes together in a mere 10 minutes, making it perfect for busy mornings.
Tips for the Perfect Phalli Chutney:
- Spice It Up or Tone It Down: Adjust the amount of red chilies according to your spice preference.
- The Power of Tamarind: If you love a tangy chutney, feel free to add more tamarind.
- Aromatic Impact: Don’t underestimate the importance of curry leaves. Their unique fragrance elevates the entire dish.
- The Tempering Touch: The final tempering with mustard seeds, black gram, and Bengal gram adds a delightful textural contrast and an extra layer of flavor.
Beyond Idli and Dosa: Exploring Pairings for Phalli Chutney
While traditionally enjoyed with idli and dosa, Phalli Chutney’s versatility shines with various accompaniments. Try it with:
- Vegetable Uttapam: A savory and fluffy pancake made with fermented batter.
- Masala Dosa: A crispy dosa filled with a flavorful potato masala.
- Idly Manchurian: A simple and comforting combination.
- Faraali Dosa: A variant of Dosa during fasting days.
I have another interesting recipe of Maharashtrian variant of Peanut chutney. Do Checkit out.
Ready to Unlock the Secret of Andhra’s Favorite Chutney? Let’s Cook!
Andhra Style Palli | Peanut | Shenga Chutney Recipe
Ingredients
- 1 cup Groundnuts फल्ली
- 2-3 pods Garlic लहसुन
- 1 medium sizeonion प्याज
- small piece tamarind इम्ली
- 3-4 dried red chillies सुखी लाल मिर्च
- 5-6 curry leaves करी पत्ते
- 2 tbsp oil तेल
- salt to taste (नमक)
For Tempering:
- 1 tsp Bengal Gram चना दाल
- 1 tsp Black Gram उडद दल
- 1 tsp Mustard Seeds राय
- 1 dried red chillies सुखी लाल मिर्च
- 2-3 curry leaves करी पत्ते
Instructions
- In a pan take some oil and saute Groundnut.2 tbsp oil, 1 cup Groundnuts
- After 1 or 2 minutes add Onions to it and saute it further.1 medium sizeonion
- Then add, Curry leaves, Dry Red Chillies and saute for 2-3 minutes.5-6 curry leaves, 3-4 dried red chillies
- As a final step add little tamarind (Depends on how tangy you like your chutney) and remove from gas.small piece tamarind
- Once mixture cools down, grind it along with Water and Salt.salt to taste
- For Tempering, heat oil in a pan and add all tempering ingredients except curry leaves.2-3 pods Garlic, 2 tbsp oil, 1 tsp Bengal Gram, 1 tsp Black Gram, 1 tsp Mustard Seeds, 1 dried red chillies, 2-3 curry leaves
- Once, mustard seeds splutter add curry leaves and temper it on chutney.
- Mix well. Serve with hot Idlis or Dosas.
Video
Notes
- Chef’s Tip: If you like tangy flavour, add more imli. I dont like much tangy chutney so sticking it to simple.
