Peanut Curry/ Verkadalai Curry

Eating peanuts has three main health benefits: supporting heart health, maintaining a healthy weight managing blood sugar.  But unfortunately some have an allergic reaction to peanuts and that is why all the food packets have the warning regarding the same. So, this recipe here with Peanuts is only for those who do not have any allergy towards Peanuts. Peanuts are generally consumed as a fried snack in various forms – plain fried Peanuts; fried and salted Peanuts fried and salted Peanuts with masala coating etc. But we will see here a dish which uses Peanuts to make a very tasty curry which will go well with Rice, Roti and Chapatti etc.

Ingredients:

Peanut (Verkadalai) – 1 cup (soaked for an hour in warm water)

Oil – 2 tbsp

Mustard Seeds – ½ tsp

Cumin Seeds – 1 tsp

Large Onion – 1 (finely chopped)

Green Chillies – 1 (slitted)

Garlic – 6 Pods (crushed)

Finely chopped Cilantro – 2 tbsp

Large Tomato – 1 (finely chopped)

Red Chilli Powder – ½ tsp

Coriander Seed Powder – 1 tsp

Turmeric Powder – 1/8 tsp

Pav Bhaji Masala – 1 tsp

Cilantro – for garnishing

Salt – to suit one’s taste

Method:

Cook the soaked Peanuts in a pressure cooker with little salt.

Heat the Oil in a pan. Add Mustard and Cumin Seeds. When they sizzle, add Onion and sauté for 2 minutes. Add Green Chillies, Garlic and Cilantro. Cook with little salt till the Onion turns golden brown.

Add Tomato, Coriander Seed Powder, Red Chilli Powder and Pav Bhaji Masala. (I forgot to add the Pav Bhaji Masala at this stage and so, I had to add it later). Cook till the Tomato becomes soft.

Add the cooked Peanuts and ½ cup of water. Cook for 4 to 5 minutes closed with a lid in low medium flame. Transfer to a serving bowl.

Garnish with Cilantro and serve with Roti, Rice etc.