Peanut Sundal | Veru Kadala Sundal
Peanut Sundal is a South Indian snack or tiffin dish served along with coffee/tea made with boiled peanuts and seasonings
Ingredients
- 1 cup Raw Peanuts (200g)
- 1 Carrot medium-sized, grated
- 1 tsp Salt adjust as required
For Tempering
- 1 tsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Split Urad Dal
- 2 sprigs Curry Leaves
- ½ tsp Asafoetida powder
For garnish
- 1 Green Chilli
- 2 tbsp Grated Coconut
- 1 Lemon (juice)
Instructions
- Soak raw peanuts in a bowl with 1 inch of water about the nuts. Let it soak for 1-2 hours or maybe overnight if you are making it the next morning. But a minimum of one hour soaking is sufficient.
- Drain the water and add fresh water to the bowl of peanuts. Rinse the peanuts off under water. Add the rinsed peanuts to the bowl and add fresh water until it covers all the peanuts.
- If you are using a large pressure cooker, add about an inch of water to the bottom of the cooker and place this bowl of peanuts inside with a lid on top. If you are using a small pressure cooker, directly added the soaked and rinsed peanuts to the cooker and add about 200ml water or as much as required to cover all the peanuts.
- Allow for 3-4 whistles and turn off the cooker. Let the pressure release naturally. Meanwhile, peel and grate a carrot and keep aside.
- After the pressure has released, remove the bowl of peanuts or, with the use of a sieve, remove the cooked peanuts from the pressure cooker. Add them to a bowl and season with salt. Mix well.
- Place a tadka pan / small pan on a low-medium heat. Once the pan is warm, add a teaspoon of oil.
- Once the oil is warm, add the mustard seeds and split urad dal. Toast it until the urad dal turns brown.
- Turn off the heat and add the asafoetida powder and curry leaves. Let the curry leaves crisp up. Add this tadka to the bowl of cooked peanuts. If using, add the grated carrots too.
- If you are short on time, you can skip this step, but I think this final garnish adds a nice zing to the dish. Take two tablespoons of grated coconut along with a green chilli in a mixer and pulse grind it for 3-4 times until the green chilli looks minced.
- Add this grated coconut mixture as a garnish to the peanuts, and mix well. For the final garnish, just before serving, you can squeeze the juice of half a lemon on top.