Peanut tamarind chutney (Andhra palli chutney) from The Essential South Indian Cookbook: A Culinary Journey into South Indian Cuisine and Culture (page 58) by Srividhya Gopalakrishnan

  • curry leaves
  • garlic
  • Show all ingredients...
  • Serves : 10

  • EYB Comments

    Can substitute tamarind block for tamarind paste, and can use fresh or frozen shredded coconut.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory rice cakes (Idli); Savory rice crêpes (Dosai); Soft and lacy rice crêpes (Neer dosa); Green mung bean crêpes (Pesarattu); Deep-fried rice fritters (Punugulu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamarind block for tamarind paste, and can use fresh or frozen shredded coconut.

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