PEANUT SUNDAL RECIPE

Peanut sundal recipe (verkadalai sundal) was in my try list for long time. Actually I wanted to post this during last year Navratri . But I couldn’t.I am happy at least this year I could do it.We all love peanuts very much but I don’t buy it often. So very rarely peanuts make its appearance in my kitchen. This time i bought peanuts just to prepare this sundal.We loved it..Recently we went to a golu dolls exhibition to see the latest arrivals.Raksha wanted to buy this “Gandhi bommai” to keep in kolu.I kept it in the background and clicked this sundal picture last week.Today being Gandhi jayanthi , i thought of sharing this post with Gandhi doll in background

. Happy Gandhi jayanthi friends

Before going to the recipe,I would like to share a tip which I read in a magazine.It would be useful during this Navratri.

For quick soaking of legumes and to get a soft sundal,heat water above boiling point (let it over boil) and pour it in a hot pack. Now wash and add the grains. Add a big pinch of cooking soda in the water.Mix well and cover the hot pack tightly.By doing this way, grains soak well in lesser time .Soda helps the grains to cook soft.Before pressure cooking , rinse the grains well to remove the soda and then pressure cook it adding required salt and water.It cooks very well yet firm and soft ..I have followed this tip for soaking rajma , white channa and green peas.If u follow this method , these grains need only 3-4 hours of soaking time.Even peanuts need very less soaking time may be 20-30 minutes…Try this tip. It surely works great !..

How to make peanut sundal/Verkadalai sundal for Navratri festival !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup – 200ml

Peanuts / verkadalai – 1/2 cup
Grated coconut – 3 tbsp
Salt and water – as needed

To temper

Cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves –few
Grated ginger – 1 tsp
Red chillies – 2 nos (pinched)
Lemon juice – few drops (optional)

METHOD

Wash and soak peanuts/ pacha verkadalai in hot water for 2 hours. Pressure cook it adding required salt in very low flame for 3 whistles.Open the cooker after the steam is released properly.Drain the excess water and set aside.

In a pan , temper all the above said ingredients and add the cooked peanuts.Saute well and add the grated coconut. Mix well for few minutes.Squeeze little lemon juice if desired.