Verkadalai Vatha Kuzhambu 

Groundnuts, also known as peanuts or verkadalai in Tamil, are one of my favorite legumes (though technically not a nut, they belong to the legume family). I absolutely love them in all forms—roasted, salted, steamed, boiled, and more. But did you know you can even make a flavorful Vathakkuzhambu using groundnuts? Yes, in South India, groundnuts are often used in a variety of Vathakkuzhambu or Puli Kuzhambu (tamarind-based gravy). This recipe is a special version passed down through my family, and it’s a delicious twist on the traditional Vathakkuzhambu. It’s an excellent option for those who enjoy the rich, nutty flavor of groundnuts in their curries.

Why Groundnuts in Vathakkuzhambu?

Groundnuts not only add a wonderful texture to the gravy but also bring a mild sweetness that complements the tanginess of tamarind. The addition of groundnuts makes the curry both hearty and nutritious. Moreover, groundnuts are rich in protein, healthy fats, and fiber, making them an excellent addition to any meal.

This Vathakkuzhambu is a great way to enjoy the unique combination of flavors—spicy, tangy, and nutty—while benefiting from the nutritious properties of groundnuts. It pairs beautifully with rice, idli, dosa, or even chapati.

Ingredients

Verkadalai (Groundnut)-1 cup(cooked)
Tamarind extract-from big lemon sized tamarind
Onions-2 nos chopped
Garlic -6 cloves
Sambar powder-5 tsps
Mustard seeds-1 tsp
Fenugreek seeds-1/4 tsp
Curry leaves a few
Gingelly oil-2 tbsps
Salt to taste
Sugar-1 tsp(optional)

Method

👉Cook the verkadalai (ground nut)in pressure cooker for 5 or 6 whistles with 1/2 tsp salt and just enough water to cover the ground nut set aside
👉Heat gingelly oil in a kadai add mustard seeds, fenugreek seeds, curry leaves and allow it to splutter.
👉Next add the onions and garlic saute for few minutes.
👉Add the sambar powder fry for few seconds and then add the tamarind extract followed by required amount of water and salt , sugar or jaggery allow it to cook until raw smell goes.
👉Finally add the cooked Groundnuts to it and allow the Kuzhambu to thicken to desired consistency. Check for salt.
👉Serve hot with rice,idli ,dosa, appam, poori, chappati.

Serves-6
Preparation time- 20 mins

Note

✍️I have used ready to use Groundnuts which are deshelled (available in all supermarkets.)
✍️If you use fresh Groundnuts with the shells wash them thoroughly and cook the along with the shells and after cooling remove them from the shell and then use.since this is a tedious process I used ready to use Groundnuts.(Donot buy salted or roasted groundnuts).