Verkadalai Kulambu is an Indian vegetarian gravy recipe made with peanuts/groundnuts and coconut paste. It is my mother’s recipe she, often cook the verkadalai kulmabu during its season. I love Peanuts(verkadalai) also I like to eat Verkadalai in all forms whether it is roasted, boiled, butter, or raw as well. Which is why I use peanuts in many of my recipes. Please check other verkadalai recipes here. (verkadalai sadam in a Pressure cooker, verkadalai podi sadam)

Checkout my favorite prodcuts here.

Ingredients:

For the Masala

2 tbsp of oil

200 grams of onion(roughly Chopped)

100 grams of tomato(roughly Chopped)

3 garlic cloves

For the curry

3 tbsp of oil to 4 tbsp of oil

5 black peppercorns

5 fenugreek seeds

few curry leaves(5 to 7)

200 grams of Brinjal

Ground Masala Paste

3/4 tsp of red chilli powder(Start from 1/2 tsp, if needed add extra 1/4 tsp)

2 tsp coriander powder

1/4 tsp of turmeric Powder

1/4 tsp of asafoetida(hing, Optional)

3/4 to 1 tsp of salt( required salt)

200 grams of fresh Groundnuts(peanuts)

4.5 cups of water

3 tbsp of Coconut Paste

Procedure:

Step 1

1. In a pan, heat some oil and when the oil is hot, saute garlic followed by roughly chopped onions, until onions are light brown in color.
2. Once the onion is cooked, saute the Tomatoes until juicy and soft, add some salt to the veggies.
3. Transfer the cooked veggies to a plate, Let it cool and grind it into a fine thick paste.

Step 2

1. In the same pan add required oil. When the oil is heated, add the chopped brinjal and saute until the brinjal’s skin becomes light.

2. Add in the curry leaves, fenugreek seeds and pepper corn to the pan and saute for a second.

3. Then, add in the ground Masala , dry spice Powders and, salt. At this stage, do not add water.

4. Continuously Stir the masala, until the oil separates on the sides. It might take 3 to 4 minutes.

5. Add the fresh groundnuts, Stir well for a second then, pour the required water, mix well and adjust the seasonings.

6. Cover the pan and, Let it cook over medium high heat, until the ground nuts are 90% done. To avoid burning, Stir the curry occasionally.

7.  Uncover the pan and add in the coconut Paste. Mix the verkadalai kulambu and over medium high heat shimmer the curry until the oil floats on the top and the groundnuts are soft and juicy.

Serve the Verkadalai Kulambu with Rice or Chapathi. Best accompaniment for verkadalai curry is avarakkai Poriyal and Oven fried appalam or sutta appalam.

Summary

Recipe Name

Groundnuts curry

Author

Swaana

Date

2018-12-14

Prep Time

10M

Cook Time

30M

Total Time

40M