Shell and wash the peanuts. Pressure cook for a whistle making sure the nuts are just cooked.
In a kadai, heat cooking oil and temper with mustard, urad dal, methi, curry leaves, and hing.
Next, add the peeled onions and saute well till it turns slightly brown.
Now, add the finely chopped tomatoes and simmer till it turns mushy.
Add all the spice powders and cook well.
Extract the tamarind and add with water as you require consistency.
Bring to a boil and add the cooked peanuts.
Simmer for 5 to 7 mins.
Mix the rice flour in 1/4 cup water and add to the simmering gravy.
Cook for another 5 to 7 mins.
Serve hot with steamed rice.