My dad used to say 1 plate idli, 3 plates chutney concept!, when we kept sending the poor waiter for more chutney when we ate out (of course the chutney used to get thin and watery in the later reserves). But, this is a 1 : 10 combination chutney leaving you craving you for more chutney than what it is served with (at least in my house). This is the chutney served in those small eatery joints where taste is Excellent.
There are 2 variations to same combination of items, one with green chilies and 2nd with red chilies. Both are very good in their own way. This chutney is not suitable to be a side dish with rice in spite of having coconut, because it has gulla senaga pappu in it.
½ cup Gulla Senaga pappu: Putnala pappu
½ cup Peanuts
Handful Red Chilies
1 tsp Tamarind paste
Few Curry leaves
Take 2 tsp of oil in a skillet and make tadka with ½ tsp jeera, 1 tsp mustard seeds, hing, red chilies (suite your personal taste, about 7 – 8 ) and few curry leaves . Keep aside.
Fry peanuts and gulla senaga pappu separately till nicely roasted. Each has a different frying time. Chop coconut into small pieces.
In a mixer jar, add gulla senaga pappu, peanuts and red chilies and dry grind to a powder. Then add coconut pieces, tamarind paste or whole, turmeric and salt and grind again. Add water as required while grinding.
This pachadi can have a good semi flowing consistency. Taste for seasonings and salt and suit your taste. Add more water as required.
Empty the pachadi into the tadka skillet, mix well and transfer into a serving jar.
This is a good side dish with idli, dosa, upma, uttapam, pesarattu etc.