Verkadalai Sundal வேர்க்கடலை சுண்டல் | How to make Peanut Sundal | Vegan and GF
Verkadalai Sundal or Peanut Sundal is a sundal variety made during Navratri for Naivedyam. Can also be had as a high protein snack.
Equipment
- Pressure Cooker
- Thick Bottomed Pan
- Ladle
Ingredients
- 200 grams Raw Peanuts About 1 cup
- 1 TBSP Oil sesame / peanut oil works best
- 1 tsp Salt or to taste
- 3 tsp Grated Coconut Fresh or frozen
- 1 tsp Coriander leaves chopped
- 1 TBSP Split Black gram Urad dal / Ulutham paruppu
- 1 TBSP split Bengal gram Channa dal / Kadalai Paruppu
- 3 red chillies dry, adjust spice
- 1/2 tsp Mustard seeds
- 1/8 tsp Asafeotida skip for GF
- 1 sprig Curry Leaves
- 1 tsp green chillies chopped, optional
Instructions
- Wash and Soak the peanuts overnight. Next day, change the water and drain again.
- Pressure cook for 4-5 whistles, Drain the cooked water (use this water in Dals / Sambhar as its very nutritious).
- In a pan, dry roast urad dal, channa dal, red chillies till golden brown.
- Cool and grind to a slightly coarse powder
- In a pan, heat oil, splutter the tempering ingredients till the Urad dal turns golden brown, then add the peanuts, salt and toss well.
- To this, add the spice powder and mix again
- Finish with grated coconut and chopped coriander leaves. Serve hot.
Video
Notes
Tips to make the best Verkadalai Sundal / Peanut Sundal:
- Use fresh pack of Peanuts for this.
- Wash the peanuts 2-3 times and soak overnight (or at least for 8-10 hours)
- Wash the soaked peanuts, rinse and add fresh water to cook along with adequate salt. Drain all water after cooking the peanuts - These 2 tips helps reduce the flatulence, if any, caused by the cooked legume.
- Addition of the spice powder is optional, you can skip or use Sundal Podi to season the Sundal.
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