Groundnut Gravy

This has been sitting in my draft for too long..Somehow I forgot about this recipe .Today when I was going through my drafts,this one sprang up just in time coz I was wondering what to cook for My Legume Love Affair-8th helping hosted by Susan of Well Seasoned Cook…So here it is-

You need:

Raw groundnut/peanut[Not the roasted/masala coated or fried ones]-1 cup
Onion -1 chopped
Tomato-1 chopped
Garlic-5 cloves,chopped
Thick tamarind extract-5 tablespoons
Sambar powder-2 teaspoons
Salt to taste
Coriander leaves to garnish

Grind to a smooth paste with a little water:
Grated coconut-3 tablespoons
Jeera/cumin seeds-2 teaspoons

Seasoning:
Oil-1 tablespoon
Mustard-1 teaspoon
Jeera/cumin seeds – 1 teaspoon
Asafoetida powder a pinch

Pressure cook the raw peanut with just enough water and a little salt till soft.Drain and keep aside.

Heat oil in a pan and put in the seasonings.

When the mustard splutters and curry leaves crisp,put in onion and garlic and saute till soft.

Put in the tomato and cook till mushy.

Add the ground paste and cook for 2 to 3 minutes.

Put in the boiled peanut,tamarind extract,salt,sambar powder and a little water[depending on how thick u want the gravy] and mix well.

Check the taste,if it is too tangy add more water and simmer.

Keep stirring in between and remove from fire after 5 minutes.

Garnish with coriander leaves and serve hot…

Goes well with