South Indian RecipesLunchHigh Protein

Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)

Name: Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 2 cups roasted peanuts (moongphali) - peeled; 1 onion - medium sized; 1 teaspoon -/2 cumin seeds (jeera); 1 tablespoon sambar powder; 2 tablespoon tamarind paste; 4 sprig coriander (dhania) leaves - finely chopped; 1 tomato - chopped; 1 sprig curry leaves; 2 tablespoons sunflower oil; 2 dry red chillies; 1 teaspoon mustard seeds

A high protein South Indian Recipes recipe with roasted peanuts (moongphali) - peeled, onion - medium sized, -/2 cumin seeds (jeera). Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs66g

Protein37g

Fats20g

Servings Scaler

Instructions

17 steps

1
To begin making the Verusenaga Sambar, add the peanuts in a pressure cooker with the required amount of water
roasted peanuts (moongphali) - peeled(2 cups)sambar powder(1 tablespoon)
2
Close the cooker and cook the peanuts till the cooker releases 2 whistles
roasted peanuts (moongphali) - peeled(2 cups)
3
Drain the extra water and keep the peanuts aside
roasted peanuts (moongphali) - peeled(2 cups)
4
Next, heat oil in a heavy bottomed pan
5
Once the oil is hot, add onions and cook till they become soft and translucent
onion - medium sized(1)
6
Take them out
7
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
roasted peanuts (moongphali) - peeled(2 cups)onion - medium sized(1)-/2 cumin seeds (jeera)(1 teaspoon)sambar powder(1 tablespoon)tamarind paste(2 tablespoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)mustard seeds(1 teaspoon)
8
Add this to the boiled peanuts in the cooker
roasted peanuts (moongphali) - peeled(2 cups)
9
Add salt, chopped tomatoes, 1 cup of water and switch on the heat
sprig coriander (dhania) leaves - finely chopped(4)tomato - chopped(1)
10
Let it cook for about 3 to 4 minutes
11
The next step is to temper the sambar
sambar powder(1 tablespoon)
12
For tempering, heat 2 teaspoons oil in a tadka pan
13
Add mustard seeds and let it crackle
-/2 cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)
14
Add dry red chillies, curry leaves and let it cook for about 10 seconds
sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)dry red chillies(2)
15
Pour this into the sambar and give it a mix
sambar powder(1 tablespoon)
16
Serve hot
17
Serve Verusenaga Sambar along with Steamed Rice, Kerala Style Vendakkai Thoran and Elai Vadam for a weekday meal
sambar powder(1 tablespoon)

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchHigh Protein

Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)

A high protein South Indian Recipes recipe with roasted peanuts (moongphali) - peeled, onion - medium sized, -/2 cumin seeds (jeera). Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

66g(45%)

Protein

37g(25%)

Fats

20g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

17 steps

1
To begin making the Verusenaga Sambar, add the peanuts in a pressure cooker with the required amount of water
roasted peanuts (moongphali) - peeled(2 cups)sambar powder(1 tablespoon)
2
Close the cooker and cook the peanuts till the cooker releases 2 whistles
roasted peanuts (moongphali) - peeled(2 cups)
3
Drain the extra water and keep the peanuts aside
roasted peanuts (moongphali) - peeled(2 cups)
4
Next, heat oil in a heavy bottomed pan
5
Once the oil is hot, add onions and cook till they become soft and translucent
onion - medium sized(1)
6
Take them out
7
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
roasted peanuts (moongphali) - peeled(2 cups)onion - medium sized(1)-/2 cumin seeds (jeera)(1 teaspoon)sambar powder(1 tablespoon)tamarind paste(2 tablespoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)mustard seeds(1 teaspoon)
8
Add this to the boiled peanuts in the cooker
roasted peanuts (moongphali) - peeled(2 cups)
9
Add salt, chopped tomatoes, 1 cup of water and switch on the heat
sprig coriander (dhania) leaves - finely chopped(4)tomato - chopped(1)
10
Let it cook for about 3 to 4 minutes
11
The next step is to temper the sambar
sambar powder(1 tablespoon)
12
For tempering, heat 2 teaspoons oil in a tadka pan
13
Add mustard seeds and let it crackle
-/2 cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)
14
Add dry red chillies, curry leaves and let it cook for about 10 seconds
sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)dry red chillies(2)
15
Pour this into the sambar and give it a mix
sambar powder(1 tablespoon)
16
Serve hot
17
Serve Verusenaga Sambar along with Steamed Rice, Kerala Style Vendakkai Thoran and Elai Vadam for a weekday meal
sambar powder(1 tablespoon)