Go Back
+ servings
verkadalai sundal recipe
Print Recipe
5 from 3 votes

Peanut sundal | verkadalai sundal recipe

peanut sundal, verkadalai sundal recipe for Navaratri Sundal, kolu. A classic south Indian sundal recipe with bust of flavours. With step by step pictures.
Prep Time10 mins
Cook Time20 mins
Soaking time1 hr
Course: Snack
Cuisine: Indian, South Indian
Servings: 3

Ingredients

  • 1 cup Peanut dry
  • cup Coconut
  • Salt – as needed

TO TEMPER

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 Red chilli
  • 10 Curry leaves
  • teaspoon Asafoetida

Instructions

  • Soak the peanuts for 1 to 3 hours. Drain and pressure cook for 5 whistles with ¾ cup water, salt.
  • Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table.
  • Add the drained peanuts and give a stir for a minute.
  • Add the coconut (I ground coarsely) and mix well for a minute.

Notes

  • My mom never drain the water and boil it until it evaporates.
  • If you use fresh peanuts, no need to soak, just pressure cook with salt.
  • You can add finely chopped ginger after you temper for extra flavor.
  • Another method is grind coconut, green chilli and ginger coarsely and add lastly instead of using red chillies while tempering.
  • I made less in quantity for this post than I have mentioned in the ingredients.