Peanut Chutney For Idlis /Dosa

Recently I have been following a mammoth religious event called Mahakumbh is taking place in Prayag Sangam ( Allahabad, North India ). It is the most populous gathering in the history of mankind which happens once in 12 years. Pilgrims from all over the country and the world gather at the embankment of the merging of three rivers ( Ganges, Yaumuna and mystical river Saraswati). Legend has it that during a few thousand eons ago there was a war between demi gods and demons to obtain immortality nectar and during the commotion a few drops of it fell on this place. So, if one takes a dip in this holy month then the person is freed from the suffering from eternal life and death circle. It’s sheer faith that attracts millions of people to be at the place and even westerners who are tired with gross consumerism and have lost the peace in life come here only to witness that every human being are same in this place and there is a bliss in giving and sacrificing all the materialistic objects and link oneself with the Soul which is immortal and free from all the negativity of life. Some pics are here to display the serenity and faith of the people for this occasion. Me being from another Holy Place 9 Haridwar ) can understand the power of faith that conquers every impossibility of life.

In the meantime I am including a simple chutney recipe to add to the taste of the main meals  like dosas and idlis.Now many of my South Indian friends may raise their eyebrows as the recipe for Peanut chutney has 3 basic ingredients !!!! But this is the way my Mom and her Mom (Grandma) used to make so presenting you as it is.

Ingredients:
1 cup unsalted Peanuts
3-4 Green chillies (adjust to taste)
2 tbsp Coconut (optional) I ran out of it so skipped
1 tbsp Ginger, chopped
Water to grind the chutney (add little by little till you get your kind of consistency) 
Salt to taste
Sugar to taste

Method:
Dry roast the peanuts for about 6-7 minutes by continiously stirring the peanuts on low flame or till you get the aroma of roasted peanuts. Turn off the heat and allow them to cool. Now remove the skin of peanuts by rubbing them in between your palms. Now grind together peanuts, coconut, green chillies, ginger, salt and sugar in a blender by adding 2 tbsp water. I like my chutney to be little coarse but if you like you can grind to fine paste. Keep aside your chutney is ready ! It goes very well with dosas and idlis.

Now I skipped the tempering  as my son wanted to have it without it, but mentioning here the tempering procedure. For tempering: You will need  1tbsp Oil 1 tbsp Urad dal, a few Curry leaves, pinch of Hing and 1/2 tsp Mustard seeds. Heat oil in a small pan and add all the above mentioned ingredients and pour over chutney.