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.

Madhuri Aggarwal
Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)
426 ratings.

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.

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

If you like this recipe, you can also try our other Sambar recipes for your vegtarian lunch/dinner such as

  1. Chow Chow Sambar Recipe 
  2. Arachuvitta Sambar Recipe
  3. Mixed Vegetable Sambar Recipe

Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 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)

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

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

  6. 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.

  7. Serve Verusenaga Sambar along with Steamed RiceKerala Style Vendakkai Thoran and Elai Vadam for a weekday meal.

Madhuri Aggarwal

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Last Modified On Thursday, 22 February 2018 17:23
     
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