VERKADALAI SUNDAL RECIPE | PEANUT SUNDAL| NAVARATRI RECIPES

Verkadalai Sundal | peanut sundal is one among my most favourite sundal and i love the addition of peanuts in aviyal, sambar rice and other rice varieties. Few weeks back my friend told me that her mil makes sundal by adding a spice mix to it. I tried the recipe and it turned out great for this verkadalai sundal|peanut sundal, and even this will go well with all other navaratri sundal varieties.
Scroll down to check out my other Navaratri Sundal recipes.

INGREDIENTS: SERVES 1-2

RAW  PEANUT |VERKADALAI	1/4 CUP
OIL	1/2 TSP
URAD DAL	1 TBLSP
RED CHILLI	1-2
COCONUT(SCRAPPED)	2 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
SALT	AS NEEDED
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

• Dry roast the urad dal and red chilli till the dal turns brown.Add asafoetida to this. When cool grind this into a fine powder.

• Soak the peanuts in water for 2 hours. When done cook it in a pressure cooker till 3 whistles by adding little salt to this.
• When done, drain the excess water and heat a pan.
• add oil and throw in the mustard seeds and curry leaves.

• Add the cooked peanuts and  add in the ground powder too.
• Mix well so that the spices will get coated evenly and add little salt.(since we cooked the peanuts with salt you may need little salt only)

• Add the scrapped coconut and mix well.
• Drizzle few drops of coconut oil if you want.

• Sundal is ready for neivedhyam.

NOTE:

• You can make  the powder in advance and store it in a airtight container and use it up for any variety of sundal you make.

Check out my other  Navaratri Sundal recipes too. Click on the images for the recipes.
  

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