Punugulu, Peanut Chutney and Tomato Chutney

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

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.