Peanut Pachhi Pulusu is an Andhra delicacy, from Rayalseema. I was intrigued as it sounded so much like our "Puli Karaichadhu" that goes very well with Puttu.
This is supposed to be a raw cold thin curry with seasoning. In my haste, I understood the recipe wrong. Hence the onions were sautéed; so here it is not raw. It was tasty though. I decided to try the cold version another time. Hop over to Mahanadi to see the original recipe.
An awesome combination with Pongal.
Dry Raw Peanuts - 2 cups
Chilli Powder - 1/2 teaspoon
Tamarind - 1 tablespoon
Salt - to taste
Jaggery - 2 tablespoon
Onion - 1, finely chopped
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 1 sprig
Roast the peanuts very well, stirring continuously, so that it does not burn. Cool and remove the skin.
Grind together with salt, chilli powder, tamarind and jaggery using little water.
Heat oil and splutter mustard seeds, cumin seeds, red chilli and curry leaf.
Add 1 finely chopped onion and saute.
Add ground paste and mix.
Add enough water to desired consistency.