Groundnut chutney is made daily and is so common like rice at home. But still, the attachment and affinity each of us has towards this are amazing. We have it for chapati, Idli, dosa and many times with Rice too. Hot rice, ghee, and groundnut chutney and we are ready for the feast! For many years, we used to get the groundnut grown in our lands. Now we don't take the hassles of transporting it from so far. Still, this can't hinder us from enjoying it, in all its form. We have it boiled, roasted, and cooked in gravies! Most of the time, we even eat the roasted ones just after dinner too!
Roasted Peanuts and Groundnut powder with Garlic, makes my basic things to have in Kitchen. This post covers so many aspects. Basics of South Indian Cooking, our passion for Groundnuts and not to mention its great paring with Garlic. Garlic is another important ingredient in our cooking. No Sambar, dal, or Rasam is complete without the Garlic. In fact, the tadka that Athamma does for Dhal with Garlic is so intoxicating. It takes you to heaven! Many times, hubby on returning home, asks me if Athamma was doing the tadka. When I say yes, he says, yes I could smell the garlic outside.
For many dry or medium saute curry that Amma makes, she adds the final touch of magic with the groundnut powder with garlic. So this powder is something we have handy for completing the dish. There are many memories associated with groundnut chutney. Though I find it strange to remember so much about this simple chutney! It was during my 7th grade when I had gone to visit our family friend's place. Aunty had made idlis with groundnut chutney for Tiffen.
You won't believe, this is a combo that Amma makes almost every time, yet I was so excited about getting to taste it again. That afternoon remains still so fresh in memory. Aunty is a great cook and whatever time you land at their place, she won't let you off without eating. So naturally, she made me eat Idlis with groundnut chutney and I enjoyed every bite of it. There are many other dishes of her's that I have enjoyed, but this lone incident is the one that comes to mind when I think of her!
And groundnut chutney without garlic is not groundnut chutney. I love Garlic, in fact, I love eating them raw. So when it is coupled with my other favorite, the result is so satisfying. When Mathy asked us to cook Garlic, I was thinking there is no dish without garlic, though it's not the main ingredient, without it the dish is not complete! So doesn't this also make it the main one! But time just flew and I didn't have anything for Jihva and Mathy asked us to think about two recipes, I was racking my mind when I suddenly remembered my basic powder in my pantry and my favorite chutney. Though garlic is added raw to the chutney, I want to think of it as cooking.
Here are my two garlicky recipes!
Peanut Garlic Powder
Roasted Groundnut - 1 cup
Garlic pods - 6-7 big ones
Method to prepare:
If you are used to roasting the groundnuts, do so and store them for frequent usage. Take the groundnuts in the mixie or food processor. Peel the garlic and grind together in the mixie.
The powder will come together as the garlic tends to stick to the peanuts. Once the powder is fine, spread it on a plate for a while and then store it in an air-tight container. This remains fresh for about 2- 3 days at room temperature else in the fridge, it remains good for about 4 -5 days.
I suggest having roasted peanuts on hand and powder it for 2 days as the garlic tends to be more effective this way. Another way is storing the powdered peanuts and just before adding to the gravy, you can crush the garlic or run it again with the powder. This way you get a fresh garlic taste. Either way is good.
And plain garlic in butter is how I love my Garlic bread with Cheese
Roasted Groundnut - 1 cup (100 gms)
Green chilies - 3-4
Sambar onion (shallot) - 2 medium, if using regular ones, use about the same quantity
Tamarind - marble size
Salt to taste
Garlic pods - 5-6
Mustard seeds + Urad dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp
Method to prepare:
Chop the green chilies into small bits, peel the onions, soak the tamarind to make it soft.
Then take all the ingredients in a mixie and grind to not so smooth paste. The taste is more when you have it a bit coarse. I actually don't mind the smooth paste too.
Though this chutney is the simplest of all, getting this correct is a masterpiece. Adding the correct amount of tamarind is very important. You can have more garlic if you like or grind the onions coarsely, your choice. When you making this chutney for idlis, Dosas, go a little on tamarind, as these already be a little sour. But when this is to be eaten with rice, you can add a bit more tamarind.
You can serve as such or else season it with mustard and curry leaves. Seasoned groundnut chutney tastes great with Ven Pongal, most of the other combinations can be great with just plain chutney too.
There was a time, when we are bored with everyday cooking and feel nostalgic, Amma makes rice with Groundnut chutney. Add a wee bit ghee, as I told you there is no better heaven than your plate!