Preparation:

Begin by soaking the peanuts for a minimum of 4 hours. This makes them softer and helps them cook better. Meanwhile, prepare the tamarind juice by soaking the tamarind in warm water, then squeezing and straining to get a thick liquid.

Tempering Spices:

Heat the groundnut oil over medium heat in a large pan or pressure cooker. Once the oil is hot, add the mustard seeds and curry leaves. Add the jeera and fenugreek seeds when the mustard seeds begin to splutter.

Aromatics:

Add the crushed garlic cloves to the pan. Fry until they are fragrant but not browned. Add the pinch of asafoetida, mixing it in for about 10 seconds.

Onions & Spices:

Add the finely chopped onions to the pan. Sauté them until they turn translucent and soft. Now, add the curry leaves, salt, and turmeric powder. Stir well, ensuring the spices coat the onions evenly.

Peanuts & Liquids:

Once the onions are well-cooked, sprinkle in the kuzhambu chilli powder and stir for a minute, making sure it does not burn. Pour in the tamarind juice, followed by the soaked peanuts. Mix well, ensuring the peanuts are well-coated with the spiced onion mixture.

Cooking:

Add 700 ml of water to the mixture. Stir well, ensuring everything is well combined. Place the lid and cook for 6 whistles on medium heat if you use a pressure cooker. If you are using a regular pan, simmer the kuzhambu for about 20-25 minutes or until the peanuts are soft and the flavours meld together.

Serving:

Once done, turn off the heat. If using a pressure cooker, let the pressure release naturally before opening. Give the Peanut Kuzhambu a good stir and check for salt, adjusting if necessary. Serve it hot over white rice. The rich and tangy flavours of the kuzhambu complement the plain rice, making for a hearty and comforting meal.

Tip:

You can also serve this kuzhambu with some rice Vathal on the side. Enjoy your meal!