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Peanut gravy (Kadali kolambu)

Peanut gravy (Kadali kolambu)

Published on March 25, 2020 | In | By
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For as far back as I can remember, boiled peanuts have been a favourite snack. The peanut kolambu on the other hand has memories of growing up at my maternal aunt’s home with the cousins. A big bratty pack we were. There’s so much I wish I could say to her now…the many things that remind me of her everyday and how I find myself nodding or smiling ,imagining her reaction to the many things going on around us over the past weeks !

The peanut gravy which was made at her home and continues to be popular was rather simple,comprising of peanuts,tamarind extract and coconut milk. Somehow I could never quite get it to taste as good as it did at her home, so over the years we came up with our own version of the peanut gravy or kadalai kolambu as we call it !

The family loves it at any meal ; breakfast,lunch or dinner and it can be paired with almost any carbohydrate of choice, even bread ! While this is usually made with fresh groundnuts (peanuts) ,it can be also made with the dried kadalai ,after allowing it to soak overnight or for a few hours, before boiling.The soaking is necessary to give it that buttery,melt in the mouth texture which fresh groundnuts are like when boiled.

The sambhar powder which is added to this recipe comes after using the tamarind, coconut milk and sambhar powder combo in several other dishes. This combination gives a well rounded delicious flavour and appeals to most people. I do plan to post simple side dishes often during this lockdown period.Do let me know by commenting below the post, if this is something you would like and would find helpful.

While we love the personal messages, e mails and whatsapp messages, we bloggers also like to see some of it on our website too. Just cast the shyness aside and add your comments here. It spurs us passionate ones on further !

Stay safe and spread the kitchen love, get those husbands involved…why not !?  😉

 

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Ingredients

  • Peanuts- 250 gms (boiled)
  • Tamarind-lemon sized ball soaked in 2 C water for 20 minutes
  • Dried red chillies-3 -5
  • Curry leaves- a few
  • Mustard seeds-for tempering
  • Asafoetida (pure)(perungayam) - size of a rock salt grain
  • Salt to taste
  • coconut milk -thick-1 C
  • Turmeric powder-1/2 tsp
  • Sambhar powder-1 tsp
  • Cold pressed peanut oil-2 Tbsp
  • Small onions- 15 (halved)
  • Jaggery-1 tsp (optional)

Instructions

  1. Take a deep bottomed pan and add the oil. Set it on low heat.
  2. Add the mustard seeds, once it pops, add the asafoetida and dried red chillies. Make sure you fan your palm towards your face to get a whiff of that delicious perungayam aroma. (Where's the joy in cooking if we miss out on all that) Saute' for a minute.
  3. Add the curry leaves and small onions and toss well .Keep frying until the onions turn translucent.
  4. Add the boiled peanuts and fry well until coated with the onion flavours and turns a little darker. If adding the jaggery add it now.
  5. Add the tamarind water and let boil,add salt. Add the sambhar powder and mix.
  6. Once the raw tamarind smell is no longer noticeable, Switch off the flame and take the pan off the fire .
  7. Give a couple of minutes for the heat to subside and slowly add the coconut milk and mix it in.
  8. Put it back on the hob on a very low flame and stir.check for seasoning. Once it starts to simmer at the edges, take the pan off the fire and set it aside .
  9. Transfer the gravy to the serving dish. It tastes delicious with rice or chappathi or a breakfast/dinner staple. Can serve warm or at room temperature. It keeps well for a day or two. If re-heating do so over a pan of boiling water and not directly on the stove.

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COMMENTS

7 Responses to Peanut gravy (Kadali kolambu)

  1. Roopa March 25, 2020 at 10:09 am #

    We never make this at home! Will be sure to try it. It shud be yummm with plain steamed jeeraga samba rice. Can’t wait to try!

    Reply
    • Shanthini Rajkumar March 27, 2020 at 6:23 am #

      Thanks so much Roopa, for making it and tagging us on your instagram story .Truly appreciate it.:) 🙂

      Reply
  2. Roopa March 25, 2020 at 10:12 am #

    I will be sure to try this out, as we have never made this at home. It sure will taste yummm with plain cooked jeeraga samba!

    Reply
  3. Saranya March 25, 2020 at 10:35 am #

    Peanut in a new way!! I love peanuts and I’m going to try this for sure. Appreciate the time you take to bring interesting, local and authentic recipes. Keep them coming.

    I would like to see a recipe with green chillies, like a thokku…

    Reply
    • Shanthini Rajkumar March 27, 2020 at 6:22 am #

      Thank you. I love green chillies too, will definitely do a recipe soon.:) 🙂

      Reply
  4. Sumi March 26, 2020 at 3:11 pm #

    Will surely try this! thanks Shanthini. Great to see a vegan recipe on your page for a change 🙂. Am commenting in the blog too and shall share this recipe widely. Would love to taste your cooking sometime. 🙂

    Reply
    • Shanthini Rajkumar March 27, 2020 at 6:21 am #

      Thanks so much. Lovely to get your feedback.I do have other vegan recipes. Check out the latest gazpacho and also the chocolate tart 🙂 Will be happy to cook for you Sumi.

      Reply

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