22 March, 2011

Peerkangai Kadalai Kulambu/Ridge Guard Peanut Curry


  1. Peerkangai - 1 cup (chopped in to bite size)
  2. Ginger Garlic paste-2 teaspoon
  3. Tamarind Juice-1/2 cup(Thick Juice)
  4. Red Chilly powder/salt-to taste
  5. Turmeric powder
  6. Mustard-1 teaspoon
  7. Curry leaves
  8. Gingelly oil
  9. Kadalai/Peanut-1/2 cup(Boiled)
If you used, raw peanut/Kadalai Soak atleast for 4 hrs.and pressure cook with salt.U had fresh no need to soak just pressure cook it.

Semi Grind it:(Separately)

  1. Onion-1/2 cup
  2. Tomato-1 nos
To Grind:(Grind in to very fine paste with adding little water)

  1. Coconut-1/2 cup
  2. Jeera-1 teaspoon

  1. Heat oil in Pan,splutter Mustard and curry leaves.
  2. Put Ginger garlic paste,fry well.
  3. Now add Semi Ground Onion,fry well.
  4. Then add semi grounded Tomato and fry till oil lose out from edges.
  5. Add pinch of turmeric powder,and red chilly powder.
  6. Add Ridge Guard/Peerkangai ,fry in oil for 1 min and close the lid and cook for 2 min
  7. Now add tamarind juice and boiled Peanuts/Kadali close the lid and cook for 3-4 min.In between give mix.
  8. Once the vegetable cooked check salt as well.,Pour grounded Coconut,cook it in a low flame for 2-3 mns.
  9. Once all done.,The kulambu/curry is ready to serve with white rice.

Note: U can use coconut milk instead of grounded coconut.

1 comment:

  1. wow tasty gravy..its my fav.;-)i need yennai kathirikai kulambu receipe too da.


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