Verkadalai Kuzhambu/ Peanut Curry

This is a recipe that I learnt from my mom who in turn learnt it from my aunt. She wouldn’t make this often but every time she did, I eagerly awaited my meal. I am not sure of the origin of this recipe but I am sure it is more popular in Bangalore given the fact that Bangalore is known for peanuts/groundnuts. This dish tastes best when you use fresh peanuts and goes best with dosas.

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Ingredients:

Fresh peanuts, shelled – 2 cups
Cinnamon – 1 inch piece
Cloves – 4
Fennel seeds – 1/2 tsp
Garlic cloves – 4 to 5
Ginger – 1 inch piece
Onion, roughly chopped – 1 and 1/2 cups
Tomato, pureed – 1/2 cup
Fresh coconut milk – 3/4 cup
Turmeric – 1/2 tsp
Chilli powder – 3 tsps
Coriander powder – 2 tsps
Salt – to taste
Oil – 2 tbsp + 2 tbsp
Tamarind paste – 1 tsp
Coriander leaves, finely chopped – 3 tbsp

Serves : 4

Method:

  • Soak the shelled peanuts overnight in water
  • Heat 2 tbsp oil in a pan, add cinnamon, cloves and fennel seeds
  • Follow by adding onions, ginger and garlic and saute for few minutes until the onions turn translucent
  • Remove from heat and grind them into a fine paste
  • Heat remaining 2 tbsp oil in a pressure cooker and add the ground paste. Saute for 3-4 minutes
  • Add the pureed tomato and peanuts and saute for couple more minutes
  • Add turmeric, chilli powder, coriander powder and salt
  • Add enough water to cover all the ingredients (approx 1.5 cups) and cook for up to 3 whistles
  • Turn off heat and let the pressure come down
  • Open lid and return the cooker to the stove
  • Add tamarind paste and coconut milk and let it boil for 6-8 minutes until the curry thickens
  • Finally add the chopped coriander leaves and remove from heat
  • Serve hot with rice, chapati or dosa

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