Verusanagapappu Pacchadi (Peanut Chutney)

Course : Curry
Serves: 4
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1 cup roasted peanuts -- (without skin)
5 medium green chile
2 teaspoons oil
1 teaspoon cumin seeds
1/4 teaspoon garlic paste
6 medium curry leaves
1 teaspoon tamarind extract
1/2 cup water
1 teaspoon salt -- to taste
1 bunch coriander leaves -- to garnish

Preparation / Directions:

Heat oil and fry green chiles for a few minutes (until they pop). Remove from heat, mix all the ingredients and make into a semi soft paste. Is a good accompaniment for Dosa, Masala Vada, Idli, Pongal.

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