Is there someone who doesn't love peanut? From tasting it raw till store-bought Honey Peanuts, it taste delicious. And its a good snack too,unless we eat it as snacks...Peanuts are widely used in Rice, Chutneys or mixed in some gravies like Mirchi Ka Salan. Why not use it in Kuzhambu/Tamarind based Curry. I was introduced to this Verkadalai Vathakuzhambu in my husband's family and everytime see my family loving it as if they were having it for the first time after long time. Though it i prepared every once a week, this flavour got stuck in my tongue and I made one this weekend. Normally, if I make this on weekday, it stays in my fridge for 2-3 days, but I don't guarantee this when it is made on weekend.
Whenever this curry is made, Dal based vegetable will be a good match for this along with plain rice. But I am making simple beans curry with coconut. My husband's favourite one and li'l ones too... Since I had already posted Channa Tamarind Curry/Channa Vathakuzhambu in this blog, I am going to do everything on that recipe(if you come across,otherwise you can refer here) but subsititute Channa with Peanut.Also, unlike other Tamarind based curries, this one will take more oil but to mention its Gingelly oil or otherwise called NALLA ENNAI in Tamizh which means good oil.The more oil , more it tastes better.I would recommend making it with only GIngelly oil.
Ingredients:
Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1 cup of Peanut , soaked in water overnight and pressure cook for 3-4 whistles
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil
Method:
1) Take a kadai, Pour Gingely oil
2) Add Mustard Seeds , Channa Dal, Urad Dal ,Toor Dal, Methi Seeds, Red Chillies
3)Then add Cooked Peanut and the Sambar powder. Fry for 2 minutes.
4 Add the Pulp of Tamarind Juice. Also, make the pulp thick so that you get semi consistency at the end.
5) Add the Salt, Hing which I forgot to mention in the Ingredients.
Wait for 5-8 minutes till it boils, then simmer to Medium- High and let it cook for 10-15 minute till you get thick consistency.
Enjoy with Rice and nice south indian side dish.
Will post the pictures tomorrow.
Snowy Snowy days are here and I am desperately waiting for the spring. That doesn't stop me from making nice colorful salad for my lunch time. There is limited options to try for lunch such as Phulkas, Quinoa or Rice. Just for a change, after I packed the regular lunch for my husband, I decided to try something new and healthy. It should not be time consuming and definetly I dont like to spend so much time in the kitchen after doing packing stuff for my family. With all the constraints and the affair for the new dish, I proceeded to the kitchen at around 12'ish and was looking at the options I have. Though I wanted fresh and colorful, I decided to make a salad...I could see Whole Wheat Penne Pasta lying around in my pantry.
Here is the simple recipe which took only 10 minutes apart from boiling the pasta which took me around 6 minutes. SInce my salad included red, yellow, green , I had couple of ingredients which was satisfying my deed. Mini Sweet Peppers, Spring Salad ( Lettuces from Sam's Club or Costco) , and Peas was my other ingredient apart from the Main pasta. If you cannot find spring salad or you dont get one, you can substitute with Spinach.
Ingredients:
Mini Peppers ( Red and Yellow) - 2 (1/2 cup chopped)
Frozen Peas - Handfull
Penne Pasta- 1 cup
Spring Salad - 1 cup
Parmigiano- 1 tsp
Salt and Oil
Lime /Lemon juice- 1/2 tsp or 1/2
Pepper - 1/2 tsp
Method:
1) Boil Penne pasta for about 6 minutes or as per instructions in the box.
2) SImultaneously, Saute the pepper and peas for about 5-6 minutes.
3) As soon the pasta is done, drain the pasta and mix withe the saute pepper and peas, and mix the spring mix along with the salt and lemon juice and pepper.
Relish with simple tomato ketchup and it is simple as it is.
