Verkadalai thegapaal kuzhambu (peanut curry)

Verkadalai thengapaal kuzhambu is famous in Karaikudi and chettinad areas. A south indian kuzhambu variety. Tamil people’s favourite kuzhambu which is prepared atleast once in a week. A tamarind based curry absolutely delicious when had with rice and papad. Typical south Indian kuzhambu made with freshly extracted coconut milk. Usually this kuzhambu is prepared with fresh beans (pacha mochi) but i tried making with peanuts for a change.

Instead of peanuts you can add brinjal, drumstick or fresh beans like pachai mochai, thovarai kottai or any dried beans like cow peas. Soak the dried beans overnight, pressure cook and add it. Vegetables you can add it with the tamarind extract and allow to cook and rest the same. Do try it and give me the feedback.

PREP TIME : 30 minutes

COOK TIME : 20 minutes

CUISINE : south Indian

COURSE : sidedish

YIELD : 4 servings


Raw peanuts – 1/2 cup

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Methi seeds – 1/8 tsp

Red chillies – 2 no.

Sprigs of curry leaves

Shallots – 1 handful

Garlic – 2 no.

Tamarind extract – 1gooseberry sized tamarind soaked in water and squeezed.

Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Sambar powder – 1/2 tsp

Coriander powder – 1 tsp

Coconut milk (thick) – 1 cup

Salt as required


Wash the shelled peanuts. Break open and collect the peanuts.

Pressure cook fresh raw peanuts with little salt for 2 whistles and keep it aside.

Heat sesame oil in a pan. Temper mustard seeds, methi seeds, curry leaves and red chillies. Saute whole shallots and garlic.

Add the tamarind extract and allow to boil.

Add in the red chilli powder, turmeric powder, sambar powder and coriander powder.

Stir well in simmer until the raw smell goes then add the cooked peanuts.

Now add the coconut milk and salt.

Allow it to boil well for a minute and the peanut coconut milk curry is done.

Note :

Add thick coconut milk to get the right kuzhambu consistency. Increase the quantity of coconut milk according to your needs. More milk you add the more gravy you get.

Adjust the chilli powder as per your taste.

Veggies like brinjal, drumstick or dried cowpeas, fresh beans (thovarai kottai, pachai mochai) can also be used in this kuzhambu.

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