Ingredients

• 100 g fried groundnuts (if using raw nuts, fry in 1/2 tbsp cooking oil)
• 5 red chillies
• 1 tbsp mustard seeds
• 1 tbsp moong dal
• 1 tbsp channa dal
• A pinch of asafoetida
• 1-2 cloves garlic
• A small size onion (optional)
• Salt to taste
• A small piece tamarind (cherry size)

How to Make Andhra Palli Chutney

• Heat one tbsp of oil in a kadai. Add mustard, channa dal and moong dal. Fry till golden brown or until the mustard seeds pop.
• Add red chillies and fry till chillies are brown.
• Add hing followed by salt.
• Leave it aside to cool.
• Transfer all the contents from kadai to blender. Add garlic, tamarind and grind.
• When it is half-ground, add fried groundnuts and a little water and mix well.
• Frequently check the consistency by adding a few spoons of water and mixing the ingredients uniformly. The chutney tastes good when it is neither too soft nor too coarse.
• Just before removing, add small cut onion pieces and mix well. See that onions are just mixed and not ground into paste.
• This chutney goes well with hot rice, idlis and dosas.