A creamy, protein-rich South Indian chutney for dosa, idli, and cheela.

Store staples used: Peanuts, Coconut Shredded

Makes 1 cup · 15 minutes

Ingredients

• ½ cup peanuts
• 2 tbsp shredded coconut
• 1 green chilli
• Small piece of ginger
• Salt and water
• For tempering: mustard seeds, curry leaves, oil

Method

1. Dry-roast the peanuts and rub off the skins.
2. Grind with coconut, chilli, ginger, salt, and water to a smooth paste.
3. Temper mustard seeds and curry leaves in oil; pour over.
4. Serve fresh.