BUDDALA PACCHADI 
Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, and vada at my home so I prepare peanut chutney quite often.
Ingredients
Peanuts
: 1 cup
Dried red chillies
: 5
Small onion
: 1
Garlic clove - sliced to big chunks
: 1
Tamarind pulp or to taste
: 2 tsp
Salt
: To taste
For popu or tadka
Cumin, mustard seeds, urad dal and six curry leaves
: 1 tsp
Method
- Pick a wide and big microwave safe bowl. Place peanuts and microwave them for 2-4 minutes, uncovered.
- How fast the roasting process is done depends on how powerful the microwave is and the quantity of peanuts.
- After each minute of microwaving, remove the bowl and mix or turn the peanuts with a spoon for even cooking.
- Microwave again for another one minute and repeat the process. Do this until the cream colored peanuts turn to light brown color.
- Heat a tablespoon of oil to smoking point in an iron skillet. Add and brown dried red chillies, onion and garlic.
- Take roasted peanuts in a blender/food processor. Grind to fine.
- Add other ingredients, plus tamarind, salt and a cup of water.
- Grind to fine consistency.
- Remove the chutney to a bowl.
- Do the popu or tadka (toast popu ingredients listed above, in half teaspoon of oil in a vessel), add them to the chutney. This is always the final seasoning thing we do.
- Mix and serve.