Peanut kara kulambu / kara kulambu recipe

 Peanut (verkadalai)  kara kulambu recipe with step by step pictures 

                   Kara kulambu is one of my favourite rice accompaniment.  It is tangy and very tasty.  I often cook this kara kulambu for lunch.  You can add many vegetables like drumstick, ladies finger, brinjal for kara kulambu.  But this peanut kara kulambu is my most favorite. Whenever i have some leftover Boiled peanuts, i thought of making this peanut kara kulambu and i did it today.  Do try at your home and sure you like it. 

               Hope you like the recipe.  Check out the peanut kara kulambu recipe below with step by step pictures. 

Enjoy the food  ! 

Ingredients   :

.   Boiled peanuts   -  1/2 cup

.   Sesame oil   -  3  tblsp

.   Mustard seeds   -  1 tsp

.   Urad dal  -  1/2 tsp

.   Fenugreek seeds   -  1 tsp

.   Curry leaves   -  1 sprig

.   Shallots / small onion   -  10

.   Garlic cloves  -  8

.   Hing/ asafoetida  -  1/2 tsp

.   Tomato  -  1 small sized ( finely chopped) 

.   Kulambu powder  -  1 1/2 tblsp

.   Salt to taste

.   Tamarind   -  1 lemon sized 

.   Thick Coconut milk  -  1/2 cup

.   Jaggery powder  -  1 tblsp

Method  :

           1. Soak tamarind in water for 10 mins and take tamarind water.  Keep it aside. 

          2. Heat oil in a kadai.  Add mustard seeds, urad dal and fenugreek seeds.  After it crackle and turns to golden brown,  add shallots,  garlic,  curry leaves and hing.  

         3. Saute for 2 mins.  Add tomato.  Saute until mushy.  Add kulambu powder and salt.  Saute for a min.  Add tamarind water. 

         4. Add 1 cup of water and boiled peanuts. Cook for 5 mins.  Add thick Coconut milk.  Mix well and cook for 5 mins.  Add jaggery powder.  

         5. Cook until it thickens.  Turn off the flame.  Peanut kara kulambu is ready. 

Pictorial   :

          Soak tamarind in water for 10 mins.  Take tamarind water.  Keep it aside. 

Heat sesame oil in a kadai ( sesame oil gives nice aroma to the kara kulambu) 

Add mustard seeds,  urad dal and fenugreek seeds  ( do not burnt the fenugreek seeds) 

After it splutters and turns to golden brown,  add shallots,  garlic,  curry leaves and hing.  Saute for 2 mins

Add tomato.  Saute until it becomes mushy

Add kulambu powder and salt.  Saute for a min in low flame ( you can replace kulambu powder with chilli powder, Coriander powder and cumin powder) 

Add tamarind water

Add 1 cup of water and cook for 5 mins

Add boiled peanuts and cook for a min

Add thick Coconut milk and cook for 5 mins  ( adding Coconut milk gives thickness to the kulambu) 

Add jaggery powder (it gives little sweet taste to the kulambu, but it is optional) 

Cook until it thickens.  Turn off the flame

Yummy Peanut kara kulambu is ready to be served.  Serve with hot rice.