VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

    Verkadalai/Groundnut Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu.  Serve steaming hot Rice and this wonderfully flavoured Verkadalai/Groundnut Thuvaiyal with a drizzle of melted Ghee.  The texture of this Thuvaiyal/Thogayal when served along with rice, ghee and accentuating aroma imparted from well-roasted Groundnut(Peanut) leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes.  Verkadalai/Groundnut Thuvaiyal can be served as one dish in a Virundhu.
     Groundnut(peanut) is one legume used extensively in  Kongu Cuisine as it is cultivated abundantly in Kongu region.  A thinner version of the same - Groundnut Chutney is also prepared with roasted Groundnuts, which is one popular Chutney from Kongu Cuisine.   Verkadalai/Groundnut Thuvaiyal recipe is similar to Paruppu Thogayal, Kollu Thuvaiyal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially Tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making it tasty and nutritious.  Verkadalai/Groundnut Thuvaiyal can be ground in a mixer-grinder or in a small blender, jar/coffee grinder.  Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves, few teaspoons of Pottukadalai(Roasted Grams) and Asafoetida to cut down the gastric effect.

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Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO COOK VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

INGREDIENTS :

Groundnut(Peanut) - 1/4 Cup
Coconut - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Dry Roast the Groundnuts, peel and keep them aside.
• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Groundnut(Peanut) and roast it until they turn into light golden brown in colour and aromatic, on a very low flame.
• Add Roasted Gram(Pottukadalai) to the above and roast it on a low flame briefly.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Verkadalai/Groundnut Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Add very little water(preferably no need to use water) while grinding Verkadalai/Groundnut Thuvaiyal.
• Verkadalai/Groundnut Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.
• It is one best combination to be served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge.

NOTES :

• You can use readily available roasted Groundnuts(Peanuts). If you are using raw ones, then you need to roast it on a medium flame until golden and aromatic.
• I mostly use the Groundnuts with the skin for this Thogayal.  You can remove the skin if you prefer.
• Adding Coconut is purely optional in this Thuvaiyal recipe.  Can prepare the same without adding coconuts too.
• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Verkadalai/Groundnut Thuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to the Verkadalai/Groundnut Thuvaiyal is truly optional.
• Can convert it into a Chutney by grinding it along with a little bit of water.
• Adjust the consistency of this Thuvaiyal to suit your preference.