Pulagam Peanut Chutney | Rayalaseema Pulagam | Pesara Pulagam | Pulagam Pachadi

Pulagam Peanut Chutney | Rayalaseema Pulagam | Pesara Pulagam | Pulagam Pachadi

#pulagampeanutchutney #rayalaseemapulagam #pesarapulagam #pulagampachadi #onepotrecipes #pulagamrecipe #pulagamannam #homecookingshow


To Make Pulagam

Moong Dal - 1/2 Cup
Raw Rice - 1/2 Cup
Oil - 1 Tbsp
Ghee - 1 Tbsp
Urad Dal - 1 Tsp
Pepper - 1 Tsp
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Onion - 1 No.
Green Chilli - 3 Nos
Curry Leaves
Ginger Garlic Paste - 1/2 Tsp
Tomato - 1 No.
Turmeric Powder - 1/2 Tsp
Rock Salt - 1 Tsp
Water - 3 Cups



To Make Peanut Chutney

Peanuts - 1 Cup
Oil - 2 Tsp
Tomato - 2 Nos
Green Chilli - 7 Nos
Cumin Seeds - 1 Tsp
Coriander Seeds - 1 Tsp
Garlic -7 Cloves
Tamarind
Rock Salt -1 Tsp
Coriander Leaves
Curry Leaves
Water

Method

Begin by roasting ½ cup moong dal in a pan on medium flame until golden and aromatic. Transfer to a bowl. Mix the roasted dal with ½ cup raw rice, wash twice, and soak in water for 30 minutes.

For the chutney, roast 1 cup raw peanuts with skin until golden brown and set aside. In the same pan, heat 2 tsp oil, add 2 chopped tomatoes, 7 slit green chilies, 1 tsp cumin seeds, 1 tsp coriander seeds, 7 garlic cloves, 2–3 small tamarind pieces, and 1 tsp rock salt.

Sauté until tomatoes soften. Add fresh coriander and curry leaves, sauté for a minute, and cool. Grind peanuts into powder, then blend with the sautéed mixture and water to a smooth consistency. Garnish with chopped onions if desired.

To prepare Pulagam, heat 1 tbsp oil and 1 tbsp ghee in a pan. Temper with 1 tsp each of urad dal, mustard seeds, cumin seeds, and peppercorns. Add 1 sliced onion, 3 slit chilies, curry leaves, and ½ tsp ginger paste. Sauté, then add ½ tsp turmeric, 1 tsp salt, and the rice-dal mixture.

Add water (1:3 ratio), cover, and cook until fluffy. Serve hot with peanut chutney!


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