Palli Pachadi
A creamy and spicy Andhra-style chutney made from roasted peanuts, tangy tamarind, and a kick of green chilies. This versatile pachadi is the perfect accompaniment for idli, dosa, and rice, offering a nutty, tangy, and spicy flavor profile in every bite.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.In a heavy-bottomed pan, dry roast the raw peanuts on low-medium heat for 7-8 minutes, stirring continuously. Roast until they become fragrant, develop small brown spots, and the skins start to blister. Transfer to a plate and let them cool completely. Once cooled, rub the peanuts between your palms to remove the skins. Discard the skins.
- 2
Step 2
- a.While the peanuts cool, soak the tamarind ball in 1/4 cup of hot water for about 10 minutes. Squeeze the tamarind well to extract a thick pulp. Strain the pulp to remove any fibers and set aside.
- 3
Step 3
- a.In a blender or mixie jar, add the roasted and skinned peanuts, green chilies, garlic cloves, tamarind pulp, and salt. Grind into a coarse paste without adding any water first. Then, add water 1 tablespoon at a time and grind again until you achieve a thick, slightly coarse chutney. Transfer the chutney to a serving bowl.
- 4
Prepare the tempering (tadka)
- a.Heat sesame oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the urad dal and fry until it turns light golden brown (about 30-40 seconds).
- 5
Add the broken dried red chilies, curry leaves, and hing to the pan
- a.Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices. Immediately pour this hot tempering over the ground chutney.
- 6
Mix the tempering into the chutney thoroughly
- a.Let it rest for 5 minutes for the flavors to meld. Serve the Palli Pachadi with hot idlis, dosas, uttapam, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast peanuts on low heat to ensure they cook evenly without burning, which can make the chutney bitter.
- 2For a smoother chutney, add a little more water while grinding. For a thicker, more traditional texture, use less water.
- 3If you don't have a tamarind ball, you can use 1 tablespoon of store-bought tamarind paste.
- 4Adjust the number of green chilies to match your preferred spice level.
- 5For a slightly sweet and tangy flavor balance, add a tiny piece of jaggery (about 1/4 teaspoon) while grinding.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of fresh or desiccated coconut while grinding for a richer, creamier texture and milder flavor.
With OnionWith Onion
Sauté 1/4 cup of chopped onions until translucent and add them to the blender with the peanuts for a different flavor profile.
With CilantroWith Cilantro
Add a small handful of fresh cilantro (coriander leaves) during grinding for a fresh, herby aroma and taste.
With Roasted DalWith Roasted Dal
Add 1 tablespoon of roasted chana dal (pottukadalai) along with the peanuts for a thicker consistency and enhanced nutty flavor.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are known to support heart health by helping to lower bad cholesterol levels.
Good Source of Plant-Based Protein
This chutney provides a significant amount of protein from peanuts, making it a satisfying and nutritious accompaniment that aids in muscle repair and keeps you full longer.
Provides Sustained Energy
The combination of healthy fats, protein, and fiber in peanuts ensures a slow and steady release of energy, preventing sudden blood sugar spikes and keeping you energized.
Contains Essential Minerals
Peanuts are a good source of minerals like magnesium, phosphorus, and manganese, which are vital for bone health, energy metabolism, and antioxidant functions.
Frequently asked questions
One serving of Palli Pachadi (approximately 1/4 cup) contains around 270-290 calories, primarily from the peanuts and the oil used for tempering.