Peanut Sundal Recipe | Verkadalai Sundal Recipe

Peanut Sundal is a very simple South Indian style snack that is quite popular during festival days. It is mainly made with peanuts which we call as ‘verkadalai’ in Tamil. This dish is light, filling and also healthy so you can enjoy it as snack even on normal days or as side dish for rice varieties.

The taste of peanut sundal is little nutty, mildly spiced with coconut flavor. Since peanuts are protein rich, this sundal is also good to have in the evening when you feel hungry. It is one of those quick recipes that comes together without much effort and still taste so homely.

About Peanut Sundal

Peanut Sundal is a very common sundal made in South Indian homes. Unlike other sundals that are made with chana or green gram, this one is made using peanuts so the taste and texture is little different. It is simple to cook but still taste special because of the crunch in peanuts.

Sundal recipes are old traditional ones that are loved by all around. Every family will have their own way of making, some add more coconut, some add lemon juice, and some keep it very plain. Peanut sundal stands out because it is nutty and filling, still not heavy to eat.

The texture of peanuts is soft but not too soft, you still get that light crunch when you  take a bite. Adding coconut and curry leaves in tempering makes it more flavorful. You can also change spice level based on your liking, I sometimes add green chilli also when I feel like more spice.

I usually prepare this sundal even on normal days, not only for festivals. It works as quick snack for evening, and sometimes I keep it in lunch box too. My family like it because it is light and not oily like other snacks.

Golu means sundal for me. Navaratri week is nearing so wanted to post easy sundal recipes so I am starting off with peanut sundal (groundnut sundal) which I had been wanting to post since last year. Do try this healthy sundal and enjoy!

Peanut Sundal Video

Peanut Sundal Ingredients

• Peanuts – I have used raw peanuts soaked and cooked till soft but still crunchy. You can also use fresh peanuts if you get, in that case no soaking is needed.
• Coconut – Fresh grated coconut gives natural sweetness and blends with peanuts very well. If you don’t have fresh ones you can add frozen or even desiccated but taste will not be the same.
• Oil – I have used regular cooking oil but you can also try with coconut oil which gives a more authentic touch.
• Spices – I have used mustard seeds, urad dal, dry red chilli, curry leaves and hing. They add aroma and light spice flavor. You can add one green chilli also if you want little more spice.

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Why This Recipe Works

• This recipe is very easy to make and need only few common ingredients.
• It is a protein rich snack so it keeps you full but still light to digest.
• The flavor is nutty with coconut sweetness, it feels different from other sundal.
• You can have its just as snack or a quick evening tiffin, both ways it suits well.
• This recipe is a flexible, you can skip coconut, add lemon or oil as per your choice.

How to make Peanut Sundal Step by Step

1.Rinse 1 cup raw peanuts well and soak in water overnight or for minimum 8 hours.

2.Rinse it again, drain water then add to a pressure cooker along with salt, water. Water is needed just above immersing level.

3.Pressure cook for 5-6 whistles.

4.Drain water and set aside.

5.To a pan – heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter, then add ½ teaspoon urad urad dal, 2 red chilies, few curry leaves and ¼ teaspoon hing. Give a quick sauté.

6.Add cooked peanuts along with salt to taste. We have already added salt while cooking peanuts so remember that and add only as needed.

7.Give a quick sauté.

8.Add 3 tablespoon grated coconut.

9.Give a quick mix. Switch off.

Serve hot / warm!

Expert Tips

• Cooking peanuts – I usually soak raw peanuts for one hour and pressure cook till soft yet crunchy. Do not over cook otherwise it turns mushy.
• Fresh peanuts – When I get fresh ones I skip soaking and just pressure cook. It cooks fast and also gives nice flavor.
• Oil choice – I have used normal refined oil, but sometimes I add coconut oil which gives stronger flavor and I personally like it.
• Coconut use – Fresh grated coconut is best. If using frozen keep outside for some time so that it softens before adding.
• Spice Level – You can adjust the ingredients according to you spice level, add a green chilli or even squeeze lemon juice at the end.

Serving and Storage

Serve Peanut Sundal warm or at room temperature. It goes very well with tea or coffee as evening snack. This also matches nicely with rice and rasam or sambar as small side. If there is leftover you can store in fridge for one day. I usually keep it outside for few minutes before eating so it does not taste cold.

FAQS

1.Can I skip coconut in Peanut Sundal?

Yes you can skip, but coconut gives mild sweetness and balance taste.

2.Can I make this one day before?

You can cook peanuts before and keep in fridge. Just do tempering and mix when you want to serve.

3.Can I use shop bought boiled peanuts?

Yes you can use ready boiled peanuts. Drain water well and then mix with tempering.

4.Can I add green chilli also?

Yes you can add slit green chilli if you want more spice.

5.How to avoid sundal becoming soggy?

Do not overcook peanuts and avoid adding water while mixing. That way it stays crunchy.

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