Peanuts are rich in nutrients; same time heard it’s allergic
too. My grandfather use to cultivate peanut in his farm, its harvested close to
our vacation me and my cousins will help to remove the peanut from plants, dry then
remove the shell its fun time. As soon as we remove the fresh peanut from
plants we use to cook them with shell it use to be very tasty missing those
fresh one now. But when thinking those childhood memories really feeling so happy
and felt like tasted those delicious peanuts. Last week when we went to Indian store
found those fresh raw peanuts bought some, like me my husband and kids are also
love this peanuts. Even though it didn’t taste like back home peanuts “Some
thing is better than nothing” right.
Coming to today’s recipe Peanut Kulambu, first time I tasted
this in my periya amma’s places during my India visit, got the recipe and tried
first time for a get together and it was a big hit and vanished very quick.
Ingredients:
Peanut cooked
|
½ cup
|
Onion chopped
|
½ cup
|
Tomato chopped
|
1 small size
|
Bringal
|
2 small size
|
Tamarind
|
Large gooseberry
size
|
Sambar powder
|
2 tsp
|
Curry leaves
|
few
|
Mustard seeds
|
½ tsp
|
Salt
|
as per taste
|
Oil
|
2 Tbsp
|
To Grind:
|
|
Cinnamon
|
½ inch
|
Clove
|
2
|
Garlic
|
3 big pods
|
Dry red chili
|
1-2
|
Cumin seeds
|
1 tsp
|
Pepper pods
|
½ tsp
|
1 Tbsp
|
|
Poppy seeds
|
½ tsp
|
Coriander powder
|
2 tsp
|
Coconut
|
2 Tbsp
|
Directions:
- In a teaspoon of oil roast all the ingredients (except coconut and coriander powder) in the same order until light brown, finally add coconut and coriander roast for another 2 minutes and turn off and allow to cool.
- Heat 2 tablespoon of oil, splutter mustard seeds when it pops, add onion and curry leaves.
- Saute until it turns soft, add chopped tomatoes and cook until mushy, cut the bringal length wise and add.
- Cook until it turns soft, then add tamarind pulp when it starts to boil add turmeric powder, sambar powder and salt.
- Allow it to cook for another 4-5 minutes, meantime grind the roasted mixture to smooth paste.
- Once the raw smell of tamarind leaves add the ground mixture and cooked peanut mix well with enough water and cook until the oil starts to ooze out.
- Serve this with rice.
Note:
- I used fresh raw peanuts, pressure cook with salt for 5-6 whistles then remove the shell and use the peanuts.
- If using dry raw peanuts, soak it in water for about 1-2 days and pressure cook with salt for 4-5 whistles.
Linking to: Gayathri's Announcement
page
5 comments:
So different kulambu.... looks very tempting and irresistible.. Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes... Please add the link to the event announcement page on my blog also....
Sowmya
Event - Authentic Indian Sweets w giveaway
Event - Kid's delight - Sweet Treats
Event - WTML w giveaway
Looks so inviting !
Looks so inviting!thanks for sharing
flavourful dish..Who can resist to it.
I have used many kinds of legumes like mochai kottai, kondai kadalai, karamani.. but I never thought of adding peanuts.. interesting and new to me.. I will try this some time
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