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5 from 2 votes

Kadlekai Chutney Pudi / Shenga Chutney Pudi [ North Karnataka Special ]

North Karnataka special side dish for chapathi,rice, idli, dosa and jolad roti. It is a dry chutney recipe prepared without coconut
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 10 Pax
Calories 340kcal

Equipment

  • 1 Medium Size Iron Kadai
  • 1 Blender or Mixer

Ingredients

  • 2 cup Raw Peanut With or Without skin
  • 2 tbsp Jeera / Cumin Seeds
  • 1 Bulb Garlic Whole Garlic
  • 15 pcs Kashmiri Dry Chilli You can use Kashmiri Chilli Power ( 5 tbps)

Instructions

  • Dry roast peanuts on stove top till golden brown. Roast only on medium flame stirring continuously.
  • Let it cool down. No need to remove peanuts skin.
  • In the same pan, dry roast curry leaves and garlic cloves; stirring continuously again until the leaves are dry and garlic has got a slightly browned edge.
  • Turn the heat off and roast cumin seeds until slightly toasty. The heat of the pan is enough to roast this aromatic spice!
  • Roast Kashmiri Chili until it is slightly brown
  • Mix all these roasted ingredients and transfer to a blender jar along with salt.
  • When it cool down, blitz in the blender using the pulse mode until the whole mixture becomes a coarse mixture. Do not blend too much or the peanuts will release its oil and become peanut butter!