Peanut / Verkadalai Sundal Recipe with step by step pictures

Peanuts, both roasted and raw is eternally present in our pantry. Sometimes we grab a handful of roasted peanuts when we need a quick snack.Since we love peanuts to the core, it was chosen as the ingredient for the first week in this protein rich dishes theme.

I already have a small collection of recipes with peanuts and yet when I wanted to post sundal recipes this week , the first thing that came to my mind was peanuts!

Peanut sundal can be prepare just like the kaala channa sundal I posted yesterday. I needed a different recipe so bugged amma to help me out and she gladly did. We loved this version which has a twist to the regular peanut sundal.

Step by step method to prepare Peanut / Verkadalai Sundal Recipe

Soak the peanuts for 4-5 hours. I soak them overnight.Drain and discard the water. Take the soaked peanuts in a vessel, add enough water and salt and pressure cook for 4 whistles / till done. Once the pressure releases, remove the vessel and discard the water used to cook the peanuts. Keep the cooked peanuts aside.

In a mixie jar, take grated coconut, green chilies, ginger and coriander leaves. Grind to a smooth paste without adding water. If need be, add just a teaspoon or so. The paste must be thick. Heat oil in a pan and add mustard, urad dal and channa dal. Once the mustard pops and the dal turns brown, add the paste .

Saute for a minute on low flame. Add the peanuts and more salt if needed. Mix well and remove from heat.

Coriander flavored peanut/ verkadalai sundal is ready!

4.67 from 3 votes
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Peanut / Verkadalai Sundal
A simple coriander flavored snack with peanuts.
Course: Snack
Cuisine: Indian
Author: PJ
Ingredients
  • 1 cup Raw Peanuts
  • 1/8 cup grated coconut
  • 2 numbers Green chilies
  • 1" piece Ginger
  • 1 small bunch Coriander leaves
  • Salt to taste
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon each Channa dal and Urad dal
Instructions
  1. Soak the peanuts for 4-5 hours. I soak them overnight.Drain and discard the water. Take the soaked peanuts in a vessel, add enough water and salt and pressure cook for 4 whistles / till done. Once the pressure releases, remove the vessel and discard the water used to cook the peanuts. Keep the cooked peanuts aside.

  2. In a mixie jar, take grated coconut, green chilies, ginger and coriander leaves. Grind to a smooth paste without adding water. If need be, add just a teaspoon or so. The paste must be thick.

  3. Heat oil in a pan and add mustard, urad dal and channa dal. Once the mustard pops and the dal turns brown, add the paste .

  4. Saute for a minute on low flame. Add the peanuts and more salt if needed. Mix well and remove from heat.

  5. Coriander flavored peanut/ verkadalai sundal is ready!

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10 thoughts on “Peanut / Verkadalai Sundal Recipe”

  1. We have different traditions on different states, right? As we in NI eat only falaari recipes and this peanut Sundal sounds perfect to try this Navratri.

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