Verkadalai puli kuzhambu | Peanut tamarind curry

Cuisine Style: Tamil Nadu, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

• Peanuts[Verkadalai, nilakadalai, groundnut] – 1 cup [fresh]
• Tamarind extract – ½ cup or tamarind paste – 2 tbsp or Tamarind - Lemon size ball [Soak tamarind in warm water for 5 min then squeeze, filter & Extract]
• Fenugreek seeds – 1 tbsp
• Curry leaves – 1 spring
• Coriander leaves – 1 spring [finely chopped]
• Mustard seeds – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Jaggery – ½ tbsp [grated]
• Asafetida a pinch
• Gingelly oil[Til oil, sesame oil, nalla ennai] – 2 tbsp
• Salt to taste
• Water as needed

For roasting & grinding ingredients

• Dry red chilli – 2 or 3
• Coconut – 2 tbsp [grated]
• Coriander seeds - ½ tbsp
• Heat oil in a pan then roast above ingredients & grind to fine paste with ½ cup of water.

Method

• Peel off the groundnut then wash.
• Heat water & let it boil. Then add groundnut cook till soft.
• Heat gingelly oil in a pan add mustard seeds & let its splutter. Then add Bengal gram, urad dal, curry leaves & asafetida.
• Add boiled groundnut, salt, turmeric & red chilli powder sauté. Then add tamarind extract mix well & let it boil.
• Then add jaggery & freshly ground paste mix well & let it cook for 2 min.
• Finally add coriander leaves & cut off heat. Serve hot with rice

Note

• Don’t pressure cook nuts because it loses nutrient values.

Groundnut tamarind curry

Nilakadalai puli kuzhambu