To begin making the Verusenaga Sambar, add the peanuts in a pressure cooker with the required amount of water. Close the cooker and cook the peanuts till the cooker releases 2 whistles. Drain the extra water and keep the peanuts aside.

Next, heat oil in a heavy bottomed pan. Once the oil is hot, add onions and cook till they become soft and translucent. Take them out.

Add 1/2 cup boiled peanuts, cumin seeds, tamarind paste, fried onions, coriander leaves, sambar powder into the blender jar and blend it till it reaches a smooth consistency.

Add this to the boiled peanuts in the cooker. Add salt, chopped tomatoes, 1 cup of water and switch on the heat. Let it cook for about 3 to 4 minutes. 

The next step is to temper the sambar. For tempering, heat 2 teaspoons oil in a tadka pan.

Add mustard seeds and let it crackle. Add dry red chillies, curry leaves and let it cook for about 10 seconds. Pour this into the sambar and give it a mix. Serve hot.

Serve Verusenaga Sambar along with Steamed Rice, Kerala Style Vendakkai Thoran and Elai Vadam for a weekday meal.