|Masala Dosa at Chennai Garden, NYC|
|Yummy Peanut Chutney!|
Feast your eyes on the one and only chutney that should be accompanied with the rice and urad dal dosa.
2 Dry Red chillies
1" ball of Dry Tamarind or 1 tbsp of Tamarind Concentrate
1 tbsp of Jaggery or Brown sugar
½ Salt tsp or as needed
1 tsp of Vegetable oil
1) Fry peanuts and chillies in oil on medium heat to low heat until peanuts give out the roasted aroma. It should take about 6-7 minutes.
2) If using tamarind, use sufficient water to cover it and microwave it for 15-20 seconds. Allow it to soak for 5 minutes; this will loosen it up so you can squeeze the juice out.
3) Blend peanuts and chillies to a fine powder. Then add salt and brown sugar. Squeeze the juice out of soaked tamarind and add the juice to the mixture. Next, add water to make the mixture wet and blend it to a smooth paste. Taste the chutney to adjust salt or brown sugar as needed and remove from the blender.
A Quick Tip: You can also season the chutney with mustard seeds, jeera and curry leaves. It gives it that extra kick.
I know you're dying to make dosas now, just so you can dip the dosa into this creamy and "nutty" chutney. Check out India on a Griddle: A Savory Dosa Recipe Worth the Effort.