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!
- 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
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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 .
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Saute for a minute on low flame. Add the peanuts and more salt if needed. Mix well and remove from heat.
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Coriander flavored peanut/ verkadalai sundal is ready!
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wow that fresh coconut masala sounds interesting. Never tried this way. Thanks for the idea. Will try this navratri. 🙂
Awesome version of Sundal with green chilli and coriander leaves.. Will try this next time 🙂
Am in love with that coriander masala, thats definitely a flavorful and interesting twist Pj. Cant wait to make this version soon.
I usually make it simple and plain with just grated coconut, but this coriander masal must give a great flavour. Looks absolutely yum..
That masala sounds very interesting PJ..good to have different recipes to make!
Mums the best. Delicious sundal PJ love it.
After seeing the first picture i quickly scrolled down to the ingredients to see what are those greenish coloured secret ingredients in the picture. Coriander Leaves and green chilli. Cant wait to try this flavour.
Love the idea of using peanut as sundal… very interesting and inviting recipe.
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.
very different sundal recipe. First time I am seeing a sundal recipe with coriander leaves