Thursday, September 7, 2017

VERKADALAI (PEANUT) SUNDAL

VERKADALAI (PEANUT) SUNDAL

Apart from being tasty, peanuts have several health benefits which make them a popular choice in many Indian kitchens. Whether you are in Maharashtra, Andhra Pradesh, Karnataka, or Tamilnadu you will find many local favourite recipes call for the use of peanuts. If nothing else, plain peanuts boiled in salt water have a taste of their own!

We too in my house use peanuts in a variety of dishes. Elsewhere in this blog, amongst many others, you will find recipes for  Peanut & Garlic Chutney , Congress Kadalekayi, and Groundnut Chutney.

Today's recipe is for Verkadalai Sundal. As you would have guessed by now, Verkadalai is what peanuts ( or groundnuts as we often call them in India) are called in Tamil.

This sundal can be served as a light snack. In South India, this is popularly made during festivals like Navratri etc.




Ingredients:-
  • Verkadalai ( Peanuts), 1 cup
  • Mustard Seeds, 1/2 tsp
  • Asafoetida, 1/8 tsp
  • Red Chillies, 2, broken into half
  • Curry Leaves, 8-10 
  • Fresh Coconut Gratings, 2-3  tbsp 
  • Oil, 2 tsp
  • Salt, to taste
Method:

Soak the peanuts in adequate water for 2-3 hours.
Cook the soaked peanuts along with a little salt and required amount of water in a pressure cooker for 3-4 whistles
When the cooker has cooled remove the peanuts and keep aside and drain most of the water keeping a little aside for use shortly
Ensure that the peanuts are cooked but do not become too soft
Heat oil in  pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the asafoetida and saute for a few seconds
Add the broken red chillies and curry leaves and fry for about half a minute
To this add the cooked peanuts and a little of the water in which it was cooked and mix well
Check for salt and add only if required
Cook  on medium flame till the excess water evaporates
Lastly add the fresh coconut gratings
Mix well and serve the sundal hot