Raw peanuts/groundnuts /Verkadalai and Brinal/Katharikkai Kuzhambu/curry/gravy.
Raw Peanuts - 1 cup
Brinjal - 1 or 2 sliced long
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 2 inch piece
Chilli powder - 3/4 tbsp
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/2 cup grated
Salt as needed
Oil- 2 tbsp
Tempering:
Mustard seeds, urad dhal, curry leaves
Pressure cook the peanuts in a pressure pan for 2 whistles.
Soak tamarind in water for 20 minutes and extract pulp.
Grind coconut to a smooth paste. ( you can subsitute adding coconut with a cup of cooked toor dhal or moong dhal for thickness and quantity)
Heat oil in a pan and fry till onions till light brown...next add tomatoes and fry till they are mashed and pulpy...then add brinjal slices and saute for a minute...now add all the powders and saute once(can substitute with home made curry powder/kulambu molaga thool) and add tamarind pulp and a cup of water...reduce flame and cook for 8 - 10 minutes...now add coconut paste and cook for 5 minutes...finally add salt and the cooked peanuts and allow to cook together for another 8 - 10 minutes....temper it with mustard seeds, urad dhal and curry leaves...goes well with rice.
Variation:
Can substitute coconut paste with coconut milk and even avoid tamarind and increase a tomato.
Raw Peanuts - 1 cup
Brinjal - 1 or 2 sliced long
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 2 inch piece
Chilli powder - 3/4 tbsp
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/2 cup grated
Salt as needed
Oil- 2 tbsp
Tempering:
Mustard seeds, urad dhal, curry leaves
Pressure cook the peanuts in a pressure pan for 2 whistles.
Soak tamarind in water for 20 minutes and extract pulp.
Grind coconut to a smooth paste. ( you can subsitute adding coconut with a cup of cooked toor dhal or moong dhal for thickness and quantity)
Heat oil in a pan and fry till onions till light brown...next add tomatoes and fry till they are mashed and pulpy...then add brinjal slices and saute for a minute...now add all the powders and saute once(can substitute with home made curry powder/kulambu molaga thool) and add tamarind pulp and a cup of water...reduce flame and cook for 8 - 10 minutes...now add coconut paste and cook for 5 minutes...finally add salt and the cooked peanuts and allow to cook together for another 8 - 10 minutes....temper it with mustard seeds, urad dhal and curry leaves...goes well with rice.
Variation:
Can substitute coconut paste with coconut milk and even avoid tamarind and increase a tomato.
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Padma