Spanish Peanut Curry

Kadala Curry as it is called in my home, this is a protein-packed delight, again, a specialty of my mom's. I get raw Spanish peanuts, as they are called, from Winco in bulk. They are unroasted and have the skin on.

I love this kadala curry as-is for tea time snack; but it can be served as a side with rice and sambar or rasam, or even mor-kozhambu.

For a bland flavor, simply use tempering and sauté the peanuts, leave out the onions and tomatoes and spices. This is the way Ana relishes it - she has started her onion-hating phase already :)

Ingredients:
raw spanish peanuts, soaked overnight
salt to taste
1 Tbsp canol oil
tampering: 1 tsp mustard seeds, 1 tsp split white urad dal
1 medium onion sliced thin
tomatoes coarsely chopped
madras curry powder
chili powder
1 star anise
1 bay leaf

Preparation

1. Simply soak it overnight, lightly rub with hands to remove loose skin if desired, then, pressure cook it with some salt and spices, keeping it dry, not mushy;
2. heat oil in a pan, add the urad dal and mustard seeds and let the dal brown and the mustard seeds pop; then, throw the onions and tomatoes and sauté them; add the cooked peanuts, adjust flavors and serve warm or cool