peanut sundal recipe /verkadalai(groundnut) sundal
Its navrathi season and how can I miss posting a Sundal variety here in my space. Making sundal is always simple as a neiveidyam during kollu days. But, the other parts of navrathri must be a planned and precised one to practice. It starts right from the arrangement of the dolls followed by pooja’s, inviting people, vratams and lists goes on with minute details. Even though its quite heavy to carry out but if we do it with interest and dedication it will always become exciting and enjoyable. Even though we don’t practice navrathri at our home I have loads of friends who do this year after year. Each year they never miss to invite me and it has been always my pleasure to visit them. I love to watch the theme they follow each year while arranging the kollu. This peanut sundal recipe is very easy one to do. Not only for navrathri neivaidyam this peanut sundal recipe can be one best after school snack. As it is for god for this neiveidyam I have not added any onion. I pressure cook the peanuts so that they will not be dry and I like my peanuts to be little moist even after its cooked.
peanut sundal recipe /verkadalai(groundnut) sundal
INGREDIENTS:
Peanuts/verkadalai – 1 cup
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Bengal gram dal /kadala paruppu – 1tsp
Urad dal/ulundhu – 1 tsp
Asafoetida – 1/4 tsp
Salt as per taste
Dried red chillies – 1(pieces)
Grated coconut – 2 tbsp,some curry leaves
METHOD:
1.Soak peanuts for 2-3 hours after washing.
2.Boil peanuts in pressure cooker by adding 1/4 cup water and needed salt.
3.After peanut cooks if there is water left don’t worry we can add it while sauteing ,it will dry out.
4.Peanuts should be perfectly cooked holding its shape.
5.Keep a kadai with oil,add mustard to splutter then urad and bengal gram dal to be golden.
6.Add asafoetida,redchillies,curry leaves to it.
7.Then add boiled peanuts with water.
8.Stir till all the contents dry out,lastly add coconut and switch.
9.No need to add salt as we have already added while cooking peanuts.
Ingredients
- Peanuts/verkadalai - 1 cup
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Bengal gram dal /kadala paruppu - 1tsp
- Urad dal/ulundhu - 1 tsp
- Asafoetida - 1/4 tsp
- Salt as per taste
- Dried red chillies - 1(pieces)
- Grated coconut - 2 tbsp
- Some curry leaves
Instructions
- Soak peanuts for 2-3 hours after washing.
- Boil peanuts in pressure cooker by adding 1/4 cup water and needed salt.
- After peanut cooks if there is water left don’t worry we can add it,it will dry out.
- Peanuts should be perfectly cooked holding its shape.
- Keep a kadai with oil,add mustard to splutter then urad and bengal gram dal to be golden.
- Add asafoetida,redchillies to it.
- Then add boiled peanuts with water.
- Stir till all the contents dry out,lastly add coconut and switch.
- No need to add salt as we have already added while cooking peanuts.
Notes
If not soaked some peanuts take long to cook and its time consuming, so its better to soak peanuts atleast for an hour. While boiling itself I have added salt and that itself is enough for the whole process.
Check other sundal varieties:
rajma sundal south indian /red kidney beans recipe
salad with chickpeas (chana)andfruits(chaat/sundal)
recipe from sweet corn /sweet corn sundal(stirfry)
kollu sundal/horse gram kulthi sundal
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