Its the work front that beholded me from posting new recipes. Even though, I did some trials and took photos. Here is our family favorite recipe. The season of fresh groundnuts has started and veggie markets have big heaps of fresh groundnuts. I love the smell of fresh groundnuts with the touch of that’s of the soil in it. Also I love to munch on them while breaking the shells. The sweet milky taste of the tender groundnuts are a treat to your taste buds. Amma makes this delicious kuzhambu during this season. Its a medley of fresh ground nuts, brinjals and drumsticks. It can go well with hot rice but I would say the best combo is with Kezhvaragu kali (Ragi kali). And now comes the recipe…
Freshly shelled groundnuts – 1 1/2 cups
Small brinjals – 4 (cut into 4 length wise)
Drumsticks – 1 (cut into 2 ih pieces)
Tomato – 1 medium sized (chopped)
Shallots – 10
Garlic – 6 pods
Vadagam – 1 T spoon
Sambar podi – 4 T spoons
Turmeric powder – 1/2 teaspoon
Tamarind – 1 lemon sized ball soaked in 5 cups of water for 10 minutes
Salt as per taste
Groundnut oil – 4 T spoon
How to make it?
Squeeze the soaked tamarind in the water and remove the pulp. Add the sambar podi, turmeric powder, salt to the tamarind extract. Heat a wide skillet and add the ground nut oil to it. When it is hot add the vadagam. When it starts spluttering add the shallots and garlic to it and fry till both of them turn pink. Add the tomato and fry till it becomes mushy. Add the groundnuts to this and saute for 5 minutes till the raw smell of it goes off. Then add the cut brinjals and saute till they become tender. Now pour in the tamarind mix. Let it boil for 7-8 minutes. Now add the drumsticks to it. Boil till the veggies are cooked well. Check for the salt and adjust as per your taste. When the oil starts to appear on the top time to switch off the stove.
Leave it for 30 minutes for the flavors to blend in. Serve hot with rice and papad. This does not need any side dish at all.