Question ID: 4000-6385-0-2-3-5
Recipe Description
100 Grams of Peanuts2 to 3 dried red Chillies (Adjust to your own taste)A lemon sized piece of TamarindHalf a teaspoon of Asafoetida powderSalt to tasteFor temperingOne tablespoon of cooking oilOne teaspoon of Mustard seeds mixed with split Blackgram lentilsHandful of Curry leaves
Place a frying pan over medium heat and add the Peanuts in itYou can also add a drop of oil to the pan with the peanutsStir continuously to prevent over burningWhen the peanuts are roasted properly, remove from stove and allow to coolAfter cooling, press with fingers and remove the outer skin and keep aside
Break the dried red chillies into pieces and add to a mixer grinder jarAdd other ingredients like Tamarind, Asafoetida powder and salt to the jarGrind to a rough powder. Do not add any water.
Add the cleaned peanuts to the mix in the grinder jarGrind all ingredients together without adding any water. If you add water, some of the peanuts will not be crushed and remain whole
Once the peanuts are dry-ground, add half a cup of water and grind to a rough pasteDo not make a fine paste as this will change the tasteTransfer the paste to another wide mouthed serving bowl.Now you may notice lot of the peanut paste is sticking to the grinder jarAdd some water to the grinder jar, rinse and mix with the paste in the bowl
Place a small frying pan over low flame and add a teaspoon of oil to itWhen the oil is heated, add Mustard seeds mixed with split Blackgram lentilsWhen the mustard seeds start to crack, add a handful of curry leavesTake care as the raw curry leaves will make the oil splatter Immediately add the heated oil on top of the paste in the bowlOur tasty Peanut Chutney is ready. Serve with Idli, Dosai and other Vadai varieties.
Question & Answer
Question: What is the correct order of the images?
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