Peanut Sundal / வேர்க்கடலை சுண்டல்

Peanut Sundal / வேர்க்கடலை சுண்டல் is one of the Sundal varieties made during Navarathri days. No one would say 'No' to peanuts. It's an easy to make Sundal, which requires an hour to two of soaking time, pressure cooking and tempering.
I have prepared this Sundal a bit spicy by adding a powder of dry roasted coriander seeds, Bengal gram dhall and red chillies. The recipe of Peanut Sundal as follows:

Serves : 4 | Preparation time : 1 to 2 hour of soaking time | Cook Time : 20 minutes
Ingredients:
Peanuts - 1 cup
Coconut - 2 to 3 tablespoon
Spice mix powder - 1 to 1&1/2 tablespoon
Salt - to taste

To make spice mix powder:
Channa dal / Bengal gram - 1 tablespoon
Coriander seeds - 1 tablespoon
Red chillies - 2 to 3 (I have used long variety)
Asoefotida - 2 generous pinches

To temper:

Coconut oil / gingelly oil - a teaspoon
Mustard -  1/4 teaspoon
Curry leaves - 4 to 5
 Red chillies* - 1 (optional)

Direction to make Spice Mix powder:

1. In a pan, dry roast channa dal, red chillies and coriander seeds till its color turns to brown.

If you are novice to cooking, please remember that coriander seeds get roasted faster than other ingredients. To preven coriander seeds from getting burnt, roast it first, separately and then continue to roast chillies and channa dal.

2. Allow it to cool and dry grind it along with asofoetida powder, to a coarse to fine powder and store it in an air-tight container, for future use.



 Directions to make Peanut Sundal:

1. Wash and soak Peanuts for an hour or two. You can soak peanuts overnight too, if you plan to make it early in the morning.


2. Pressure cook peanuts in half a cup of water, till three whistles, in medium flame. Cook it with salt, to prevent Peanuts from being overcooked.


3. Drain water from the cooked peanuts. Add a teaspoon of oil in a pan, add mustard seeds, curry leaves and allow it to temper.


4. Add the drained Sundal and toss it for a minute.


5. Add 1 to 1&1/2 tablespoon of spice mix powder and give a quick mix and allow it to cook in low flame for a couple of minutes.

6. Add freshly grated coconut and give it a quick stir and turn off the stove.


Peanut Sundal is ready to serve.

Notes:
* A red chilli can be broken and used while tempering, if you wish your Sundal to be spicy.
* My personal preference of oil, while tempering, is coconut oil as it adds unique flavour to the Sundal.
* Salt is added while cooking peanuts. Hence, I have not added it again.
* The spice mix can be added for other Sundals too.




Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw

1 comment:

  1. Fresh ground mixture will taste good for this sundal

    ReplyDelete