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!