Kadala Curry – Peanut Gravy – Groundnut Curry Indian
Kadala Curry / Verkadalai curry is an easy side dish in which the dry groudnuts are pressure cooked to soft and mixed in the onion tomato spicy gravy base, flavored with mint and cilantro. The tanginess of lemon really brings out the taste of this spicy gravy. This is usually served as a side for chapathi or roti varieties. And, it would go well for dosa, idly or pooris.
Chapathi is always there a couple of times on our weekly dinner menu and our channa masala gravy usually tags with it. I have been trying to increase my protein intake for a few days now. I was browsing for ingredients that has high-protein content and I was surprised to know that the protein content in peanuts (46%) are a bit higher than chickpeas (38%). That’s how I ended up making this Kadala curry as a sidedish for chapathi instead of our usual channa masala. 😀
Usually, in kerala, kadala curry is cooked from black chick peas. In Tamil Nadu, we call most pulses as “kadala” or “kadalai“. Channa or chick peas are called kondakadalai or mookadalai and peanuts/groundnuts are called verkadalai or nilakadalai. If you are here looking for chick pea recipes, please check out our Channa puli kolambu and south Indian style channa masala gravy.
If you are a peanut lover, you would totally dig this kadala curry recipe. 🙂 The cooked salted peanuts were tasty just as they were and I ended up eating half of those as such (which I had planned to save for making my yummy peanut salad). Though, it’s just a onion-tomato based gravy, the flavored peanuts along with the tanginess of lemon would make the gravy extra-delicious. If you are so bored of making your usual gravies for your dinner, here is a healthy alternative recipe to meet your expectation!!! 🙂
Over to “Kadala Curry – Peanut Gravy – Groundnut Curry Indian Recipe“ from Home-Making-Delight with step by step photos..
Kadala curry recipe| Peanut Gravy | Nilakadalai Curry | Groundnut curry | Verkadalai Gravy | South Indian Gravy | Tangy salted peanut masala | Peanut masala | Nilakkadala curry | Kappalandi masala | Verusanaga gravy | Nelagadale masala | Kadale Kayi kuruma | Shenga Curry | Moong Phalli gravy | Shing masala | Bhoising
Serves 2 or 3
Peanut – 1 cup
Onion – 1 cup (finely chopped)
Tomato – 2 cups of pureed tomatoes (Tomato Puree recipe & storage)
Ginger-garlic paste – 1/2 tsp (Homemade GG paste recipe & Storage)
Mint Leaves – 2 tblsp (optional)
Corn Flour + Milk – 1 tblsp of flour mixed in 1/4 cup milk
Jeera / Cumin seeds – 1 tsp
Oil or Butter – 2 tblsp
Lemon Juice or vinegar – 2 tsp
Salt & water as required
Cilantro for garnish
Cinnamon stick – 1 inch
Cloves – 3
Dry Bay Leaf – 2
Turmeric Powder – 1/2 tsp
Chili Powder – 1 tsp
Coriander powder – 1 tsp
Garam Masala – 1 tsp
- Wash and soak peanuts with enough water overnight or for 8 hours. Drain the water. Then, pressure cook with salt and water for 3-4 whistles or until it’s soft. Please check Notes section. Drain the water again.2. Heat oil or butter in a pan. Add whole spices & jeera followed by onions & ginger-garlic paste and saute them until the onions turn translucent.3. Then, add mint & pureed tomatoes along with the spice powder (except garam masala) & salt and saute them until the raw smell goes off.4. Transfer the cooked peanuts to the gravy, add water as required and let it get cooked for a minute or so until well blended. Then, add garam masala.5. If needed, mix corn flour with milk & add it to the gravy for thickening. Add lemon juice, garnish with cilantro & serve it hot with your chapathi / phulka / naan / roti.
Please check out our collection of gravies to go with your rotis. If you like this recipe, please like, comment and share with your friends. 🙂
- I added chana masala powder instead of garam masala today as I ran out of garam masala. It works well too. 🙂
- Few peanut brands don’t need overnight soaking. You can just pressure cook with salt for 5-7 whistles to cook them.
- Please don’t use roasted or ready-to-eat peanuts in this recipe. Only RAW Peanuts must be used.
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