Peanut Puli Kuzhambu is a tasty tangy Stew made with Tamarind and other spices. It goes well with rice and Poriyal.
Puli Kuzhambu’s are my favorite. I love the tangy taste in it. This Peanut puli kuzhambu idea has been brought to me by my friend. Till she told me about this I was thinking we can use only vegetables in kuzhambu. But now Peanut is a tasty alternative to vegetables.
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How to prepare Peanut Kuzhambu, Pictorial
1. In a kadai/Pan add in oil, once it heats up add in Mustard seeds wait till it splutter and then add fenugreek seeds and then add in Curry Leaves. Then add in finely chopped garlic pieces. Wait till it turns golden and then add in the Onions.
2. Saute well until the onions turn translucent. Next add in chopped tomatoes cook till the onions turn mushy, next add in the Roasted peanuts and mix everything really well. Add water in a bowl and immerse the Tamarind for about 15 mins and squeeze out the water. Pour the tamarind water into the gravy.
3. Next add in Sambar powder and salt mix well and cook till the gravy leaves excess oil in its side or till the kuzhambu consistency is reached.
Serve hot with Rice.
Tip to prepare Peanut Kuzhambu
- You can replace Sambar powder with other spice powders, I have mentioned them in the ingredients list.
- Pairs well with Steamed Rice and Omelet.
- I have used roasted peanut for this kuzhambu otherwise roast the peanuts separately before adding into the kuzhambu.
Similar Kuzhambu Recipes:
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📖 Recipe
Peanut Puli Kuzhambu
Ingredients
- 10 Small onions
- 6 Garlic clove
- Tamarind lemon sized ball
- ⅓ cup Roasted Peanuts
- 1 Tomato
- 1 tbsp Sambar powder
- Salt as needed
- 2 tbsp Sesame oil
- 1 spring Curry Leaves a spring
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
Sambar powder Alternate:
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- ½ tsp Coriander powder
Instructions
- In a kadai/Pan add in oil, once it heats up add in Mustard seeds wait till it splutter and then add fenugreek seeds and then add in Curry Leaves. Then add in finely chopped garlic pieces. Wait till it turn golden and then add in the Onions.
- Saute well until the onions turn translucent.Next add in chopped tomatoes cook till the onions turn mushy, next add in the Roasted peanuts and mix everything really well. Add water in a bowl and immerse the Tamarind for about 15 mins and squeeze out the water. Pour the tamarind water into the gravy.
- Next add in Sambar powder and salt mix well and cook till the gravy leaves excess oil in its side or till the kuzhambu consistency is reached.
Notes
- You can replace Sambar powder with other spice powders, I have mentioned them in the ingredients list.
- Pairs well with Steamed Rice and Omelet.
- I have used roasted peanut for this kuzhambu otherwise roast the peanuts separately before adding into the kuzhambu.
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