Ingredients and Method to make Peanut sundal
1/2 cup raw peanuts (mungphali/verkadalai) (with skin) soaked in sufficient water for an hour and cooked until soft
salt to taste (I needed less than 1/2 a tsp, just a tad bit more than 1/4 tsp for this quantity)
2 to 4 tbsp Fresh or frozen grated coconut (nariyal/thengai) (according to taste) (if frozen thaw to room temperature)
Seasoning
2 tsp oil (preferably coconut oil)
1/2 tsp split black gram lentil (udad dhal/ ulatham parappu)
1/2 tsp mustard seeds (rai/ kadagu)
1 Thai or Indian variety green chilies cut very fine(hara mirch/ pachai molagai)(or to taste)
4 to 5 curry leaves broken into small pieces (optional) (karipatha/ karvapillai)
pinch of asafoetida powder (hing/ perungayam)
Soak raw peanuts in sufficient water for about 30 minutes to an hour. Cook the peanuts using the pressure cooker, or on the stove top or in the microwave until soft. (see notes)
If there is any excess water, drain the peanuts, add a little salt, mix well and keep aside.
In a small pan heat oil, add mustard seeds, when the seeds begin to splutter, add black gram lentil/ udad dhal and stir a few times. When the black gram lentil begins to turn reddish, add green chilies and pinch of asafoetida. Add curry leaves if using, stir once or twice and pour the entire mixture on the cooked peanuts and mix well.
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Garnish with coconut, mix well and serve hot or at room temperature as a snack.
Notes
To cook the peanuts I used the microwave. I just added the soaked peanuts along with some water to a microwave safe glass dish, placed it in the microwave and cooked 4 to 6 minutes at full powder. Stir every minute or two and add more water if the peanuts are not yet cooked and continue.
You can also add a enough water to submerge the peanuts and place in pressure cooker and cook until soft.
This recipe can easily be doubled if you need to make larger quantities.
1/2 cup raw peanuts (mungphali/verkadalai) (with skin) soaked in sufficient water for an hour and cooked until soft
salt to taste (I needed less than 1/2 a tsp, just a tad bit more than 1/4 tsp for this quantity)
2 to 4 tbsp Fresh or frozen grated coconut (nariyal/thengai) (according to taste) (if frozen thaw to room temperature)
Seasoning
2 tsp oil (preferably coconut oil)
1/2 tsp split black gram lentil (udad dhal/ ulatham parappu)
1/2 tsp mustard seeds (rai/ kadagu)
1 Thai or Indian variety green chilies cut very fine(hara mirch/ pachai molagai)(or to taste)
4 to 5 curry leaves broken into small pieces (optional) (karipatha/ karvapillai)
pinch of asafoetida powder (hing/ perungayam)
Soak raw peanuts in sufficient water for about 30 minutes to an hour. Cook the peanuts using the pressure cooker, or on the stove top or in the microwave until soft. (see notes)
If there is any excess water, drain the peanuts, add a little salt, mix well and keep aside.
In a small pan heat oil, add mustard seeds, when the seeds begin to splutter, add black gram lentil/ udad dhal and stir a few times. When the black gram lentil begins to turn reddish, add green chilies and pinch of asafoetida. Add curry leaves if using, stir once or twice and pour the entire mixture on the cooked peanuts and mix well.
The copyright of this content belongs to Veginspirations.com
Garnish with coconut, mix well and serve hot or at room temperature as a snack.
Notes
To cook the peanuts I used the microwave. I just added the soaked peanuts along with some water to a microwave safe glass dish, placed it in the microwave and cooked 4 to 6 minutes at full powder. Stir every minute or two and add more water if the peanuts are not yet cooked and continue.
You can also add a enough water to submerge the peanuts and place in pressure cooker and cook until soft.
This recipe can easily be doubled if you need to make larger quantities.
