Verkadalai Vatha Kuzhambu
Groundnuts(peanuts,verkadalai) is one of my favorite bean(though it's called a nut it's actually a legume) ,I love it in every form roasted,salted,steamed,boiled etc. Did you know that you make vathakkuzhambu using Groundnuts?Yes in south India its one of the varieties of vathakkuzhambu or Puli Kuzhambu.This recipe is my family's version of it.
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)
👉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
✍️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).
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).
No comments:
Post a Comment
Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.