Peanut Pachadi

Ingredients

• 1 cup raw peanuts
• 1½ tablespoons coconut oil
• 2 teaspoons cumin seeds 
• 15-20 peeled Madras onions
• 4-5 peeled garlic cloves
• 3-4 dried red chillies
• 1 tablespoon tamarind water
• Idlis for serving 
• Tempering
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• 10-12 curry leaves
• 3-4 dried red chillies, broken
• Salt to taste 

Method

1. Heat a pan, add peanuts and dry roast on low heat for 7-8 minutes or till crisp. Transfer on a large plate and allow to cool a bit. Peel the roasted peanuts while they are still slightly warm. 
2. Heat coconut oil in a non-stick pan, add cumin seeds and let them change colour. Add Madras onions, garlic cloves and dried red chillies and sauté for 2-3 minutes. Take the pan off the heat and allow to cool slightly. 
3. Transfer the roasted peanuts into a mixer jar, add the onion mixture and 1 cup water and grind to a fine paste. 
4. Add tamarind water and blend again. Transfer into a bowl. 
5. For the tempering, heat coconut oil in a non-stick pan, add mustard seeds let them splutter.  Add split black gram, curry leaves and dried red chillies and sauté for few seconds.
6. Pour the tempering into the peanut mixture, add salt and mix well.
7. Serve with idlis.