Peanut Kulambu

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
Split chana dal	1 Tbsp
Poppy seeds	½ tsp
Coriander powder	2 tsp
Coconut	2 Tbsp

 

Directions:

1. 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.
2. Heat 2 tablespoon of oil, splutter mustard seeds when it pops, add onion and curry leaves.
3. Saute until it turns soft, add chopped tomatoes and cook until mushy, cut the bringal length wise and add.
4. Cook until it turns soft, then add tamarind pulp when it starts to boil add turmeric powder, sambar powder and salt.
5. Allow it to cook for another 4-5 minutes, meantime grind the roasted mixture to smooth paste.
6. 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.
7. 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.

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