Peanut Sundal recipe | Verkadalai sundal recipe – easy navaratri sundal recipe with fresh spices. Recipe of peanut sundal | verkadalai sundal |groundnut sundal with full video and step by step pictorial instructions.
This is one of the most common sundal variety made during Navaratri. Compared to other sundal varieties, this needs less soaking time. So it is very easy to make Verkadalai sundal.
I have posted many varieties of sundal recipes for Navaratri in Jeyashri’s kitchen. Also we have a good collection of Navaratri sweets and savory recipes.
A few weeks back while talking to a friend, she was telling about this Verkadalai sundal | Peanut sundal recipe using a fresh spice powder. I wanted to give it a try and made it at home. It turned out very nice. Apart from having this for snacks, this peanut sundal goes well rice items too. We loved it with rasam sadam, and curd rice.
Also check out
- Chana sundal
- Moong dal sundal
 
 
- Soak peanuts for 3 hours. Pressure cook for 3-4 whistles with little salt.
- Drain the water and keep it aside.
- In a pan add 1 tbsp urad dal and 5-6 red chilis.
- Dry roast till golden brown.
- Once done take out from the pan.
- Cool and grind into a fine powder.
- Add 1 tbsp coconut oil in pan
- Add ¬Ω tsp mustard seeds, asafoetida and curry leaves.
- Once the mustard splutters, add the boiled peanuts.
- Add little salt and mix well.
- Add 2-3 tsp spice powder which we ground in the beginning.
- Mix well.
- Add 3 tbsp of grated fresh coconut.
- Switch off the flame and mix well.
- Garnish with few curry leaves.
- Peanut sundal ready.
Peanut sundal recipe
Ingredients
- 1 cup raw peanuts
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- Asafoetida 2 pinches
- Salt as needed
- Few curry leaves
- 3 tbsp grated coconut
- To roast and grind
- 1 tbsp urad dal
- 5-6 red chilis
Instructions
- Soak peanuts for 3 hours. Pressure cook for 3-4 whistles with a little salt.
- Drain the water and keep it aside.
- In a pan add 1 tbsp urad dal and 5-6 red chilis.
- Dry roast till golden brown.
- Once done take out from the pan.
- Cool and grind into a fine powder.
- Add 1 tbsp coconut oil in a pan
- Add ½ tsp mustard seeds, asafoetida, and curry leaves.
- Once the mustard splutters, add the boiled peanuts.
- Add a little salt and mix well.
- Add 2-3 tsp spice powder which we ground in the beginning.
- Mix well.
- Add 3 tbsp of grated fresh coconut.
- Switch off the flame and mix well.
- Garnish with few curry leaves
- Peanut sundal ready.
