By Devi Poojari
July 3, 2024
A nutty and creamy condiment made using a combination of peanuts and coconut, the verkadalai chutney is a staple to enjoy with dosas and idlis. Recreate this easy yet authentic recipe for a delicious vegan or plant-based breakfast to enjoy on a weekday.
¼ cup freshly grated coconut ¾ cup roasted peanuts 4 cloves garlic 2 dried red chillies 1 teaspoon tamarind pulp 1 tablespoon vegetable oil 1 teaspoon mustard seeds 5-6 curry leaves 1 teaspoon urad dal Water, for grinding Salt, to taste
Combine the peanuts, coconut, garlic, tamarind and red chillies in a blender.
Grind coarsely at first, and then to a smooth paste using some water.
Transfer to a serving bowl and season with salt while you heat the oil in a pan.
Tip the remaining ingredients into the oil to splutter and pour over the waiting chutney.
Mix well to combine and serve at room temperature.