Monday, December 22, 2014

VerKadalai kulambhu/ Peanut kulambhu

Kadala kulambhu is a popular south indian gravy primarily made with tamarind paste. The gravy is made with different combinations  but this is my favorite . I tried various style but this one was a great hit in my family and friends. Try this version and let me know....

Serving for 4


Tamarind  --lemon size( use pulp not paste)
Small onion --15 nos
Garlic  -- 10 nos 
Boiled peanuts -1 cup(Soak  and pressure cook for 1 whistle)
Turmeric -- A pinch
Sambhar powder -- 11/2 tsp
Methi seeds -- 1 tsp
Jeera --1 tsp
Soombhu/ fennel seeds- 1 tsp
Curry leaves  -- few
Jaggery -- small piece
Coconut milk - --1/4 cup
Salt  --1 1/2 tsp
Seseme oil -- 5 tsp
Vengaya vadagam -- 1 ball (can use mustard seeds instead)
Crush 3 garlic with fennel seeds and keep it aside(roughly ground).


  • In a hot pan  heat the oil add methi seeds, jeera  mustard(Vengaya vadagam) , onion curry leaves and garlic saute  till onion turns golden brown.
  • Add sambhar powder  and saute for few min. 
  • Add tamarind juice  with salt allow it to boil for few min then add boiled peanuts.(the juice should be thick)
  • Add Jaggery for combining  all the taste.
  • Boil the mix until gravy thickens. Key to  a perfect consistency  is boiling them at simmer for nearly 15- 20 min we can see the oil oozing at edges and make sure the peanut takes all the taste from gravy....
  • Add coconut milk.( make sure u don't boil the gravy much after adding the milk )
  • Finally add the crushed sombhu and garlic into the boiling gravy  with asefotida and turn off the stove.
  • Perfect with hot rice....

No comments:

Post a Comment