Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)
Filled with the goodness of peanuts, Verusenaga Sambar is perfect for the weekday lunch where you can serve it with Steamed Rice, Thoran, Elai Badam and a dollop of ghee.
Fresh groundnuts are in season now and Verusenaga Sambar is one of the delicious preparation that one can make using fresh peanuts. It is a very satisfying and comforting dish. Do try it out this season and I am sure you will look forward to make this delicious sambar every season. Use freshly made Sambar powder and it will enhance the taste of this recipe even more.
If you like this recipe, you can also try our other Sambar recipes for your vegtarian lunch/dinner such as
- 2 cups Roasted Peanuts (Moongphali) , peeled
- 1 Onion , medium sized
- 1-1/2 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Sambar Powder
- 2 tablespoon Tamarind Paste
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- 1 Tomato , chopped For tempering
- 1 sprig Curry leaves
- 2 tablespoons Vegetable Oil
- 2 Dry red chillies
- 1 teaspoon Mustard seeds
How to make Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)
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.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.