Guntur Idli, Ghee and Peanut Chutney

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.

Ingredients

• 1 cup Raw Peanuts (Skin-on or skinless both work)
• 4 pcs Dried Red Chillies (Adjust to taste. Use Byadgi for color or Guntur for heat.)
• 3 pcs Garlic Cloves (Medium-sized)
• 1 tsp Tamarind Paste (Or use pulp from a small marble-sized piece of tamarind)
• 0.75 tsp Salt (Adjust to taste)
• 0.75 cup Water (For grinding, adjust for desired consistency)
• 1 tbsp Vegetable Oil (Any neutral oil will work)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (Split and skinned black gram)
• 10 pcs Curry Leaves (Fresh is recommended)
• 0.25 tsp Hing (Asafoetida powder)

Instructions

1. 1

   Roast Peanuts and Aromatics

   • Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring continuously for 5-7 minutes until they become aromatic, lightly golden, and you hear a popping sound.
   • Add the dried red chillies and garlic cloves to the pan. Continue to roast for another 1-2 minutes until the chillies are crisp and the garlic is fragrant. Be careful not to burn them.
   • Turn off the heat and transfer the mixture to a plate to cool down completely. This is crucial to prevent overcooking and to get a smooth grind.
2. 2

   Grind the Chutney

   • Once cooled, transfer the roasted peanut mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste, salt, and about 1/2 cup of water.
   • Blend until you get a smooth paste, scraping down the sides of the jar as needed to ensure everything is incorporated.
   • Add the remaining 1/4 cup of water, or more, tablespoon by tablespoon, until you reach your desired consistency. The chutney should be thick but pourable.
   • Transfer the ground chutney to a serving bowl.
3. 3