sabudana vada chutney recipe | peanut curd chutney recipe
The peanut curd chutney is a traditional dip that the street food vendors in Maharashtra serve with the sabudana vada. Besides, it tastes great with sabudana khichdi too. This is the white chutney for sabudana vada and sabudana khichdi.
Taste wise, the sabudana vada chutney is mildly sweet and has a punch from the roasted cumin seeds. The nuttiness from the peanuts is very prominent. It has a hint of sourness from the curd, and the heat from green chilies and ginger. The subtle pungency from the black salt is just so inviting.
What’s more interesting about this chutney is its texture. The curd is so smooth and creamy, and the crushed roasted peanuts lend the chutney a beautiful crunch.
making jain version of peanut and curd chutney
In my sabudana vada post, I have shared a tip to make the jain version of it. That is, replacing the boiled potato with boiled raw banana. For making the jain version of the peanut curd chutney, do not add ginger. Although groundnuts are a kandmool, meaning something that grows under the ground, jains consume it. I did some research about it.
The reason is that the outer shell of the groundnuts is very thick, unlike that of the potatoes or onions. So groundnuts do not generate as many microorganisms. Besides, the outer shell is discarded. So it is perfectly fine to have groundnuts.
Looking for more traditional Maharashtrian recipes? Check out this huge collection of traditional Maharashtrian recipes with step by step pictures.
how to make peanut-curd chutney for sabudana vada
- Curd - ¾ cup
- Coarsely crushed roasted groundnuts - ½ cup
- Water - ¼ cup
- Black salt - to taste
- Sugar - 1 tbsp
- Roasted cumin powder - ½ tsp
- Ginger - ½ inch, finely crushed
- Green chili - 1-2, finely crushed
- Fresh coriander - 2 tbsp
- To make the sabudana vada chutney recipe, we need to peel the roasted groundnuts before crushing them coarsely. The chutney tastes and looks better that way.
- Combine in a bowl the curd, groundnuts, ginger, green chilies, black salt, cumin powder, and sugar. Whisk them well.
- Add water to adjust the consistency of the chutney.
- Keep the chutney in the fridge for an hour to chill.
- Serve it with hot sabudana vada or sabudana khichdi. Enjoy!
sabudana vada chutney recipe with step by step pictures
To make the sabudana vada chutney recipe, take 3/4 cup curd in a bowl.
Add in 1/2 cup coarsely crushed roasted peanuts/ groundnuts. We need to peel the roasted groundnuts before crushing them coarsely. The chutney tastes and looks better that way.
Also add in 1/2 inch crushed ginger, 1 or 2 crushed green chilies, black salt to taste, 1/2 tsp cumin powder, and 1 tbsp sugar. Whisk them well.
Add 1/4 cup water or as needed to adjust the consistency of the chutney.
Finally, add 2 tbsp chopped fresh coriander.
Keep the chutney in the fridge for an hour to chill.
Serve the chilled chutney with hot sabudana vada or sabudana khichdi. Enjoy!