Peanut Curd Chutney works as an excellent dip with vadas and pakodas.
1 tbsp Peanuts (crushed)
1 cup Fresh Curd
1 Stalk Curry Leaves
1/2 tsp Powdered Sugar
1 Green Chilli (finely chopped)
1 tbsp Coriander Leaves (finely chopped)
1 tsp Oil
Salt to taste
Beat the yogurt to make it smooth.
Add chillis, peanut, coriander, sugar and salt.
Heat oil in a pan and saute curry leaves.
Add them to curds when they begin to splutter. Mix well.
Refrigerate the mixture as per requirement.
Serve the chutney with sabodana wadas and pakodas.