### TranslatedIngredients: 2 cups Roasted Peanuts (Moongphali) - peeled,1 Onion - medium sized,1-1/2 teaspoon 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 ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Verusenaga Sambar, add the peanuts in a pressure cooker with the required amount of water. Close the cooker and cook the peanuts till the cooker releases 2 whistles. Drain the extra water and keep the peanuts aside.Next, heat oil in a heavy bottomed pan. Once the oil is hot, add onions and cook till they become soft and translucent. Take them out.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.Add this to the boiled peanuts in the cooker. Add salt, chopped tomatoes, 1 cup of water and switch on the heat. Let it cook for about 3 to 4 minutes. The next step is to temper the sambar. For tempering, heat 2 teaspoons oil in a tadka pan.Add mustard seeds and let it crackle. Add dry red chillies, curry leaves and let it cook for about 10 seconds. Pour this into the sambar and give it a mix. Serve hot.Serve Verusenaga Sambar along with Steamed Rice, Kerala Style Vendakkai Thoran and Elai Vadam for a weekday meal.