Verkadalai Sundal | Peanut Sundal - Navaratri Recipes

One of the easy,healthy, quick to make snack I prefer to give my daughter after school is Verkadalai sundal. It is one among the sundal recipes that is made during nine days of navaratri festival. Thought it would be perfect to post now for navratri. The nine days of festival will be very delightful and colorful. Especially love those charming little kids dressed up beautifully and arrange the kolu with as many cute idols and dolls. The glimpse of navaratri can be seen all over India, all streets and roads were jeweled with decorations and temples are crowded with devotees.

The recipe for peanut sundal sounds to be simple with less ingredients. Adding ground coconut paste while seasoning leaves a nice aroma. Remember, if you use fresh peanuts no need to soak before cooking, but dried peanuts must be soaked prior to cook, otherwise it will not cook soft and tender.

Also check Navaratri recipes and Navaratri fasting recipes.

Preparation & Cooking Time : under 30 minutes

Soaking Time: 30- 45 Minutes

YIELD : 2 servings

Ingredients:

Raw Peanut / Verkadalai - 1 cup
Water , as required for soaking and cooking
Fresh Grated Coconut - 2 tbsp
Green Chilli - 3 no.
Salt to Taste

For Seasoning:
Oil- 1 tbsp
Mustard seeds - 1 tsp
Asafoetida a pinch
Curry leaves - 5 spring

Method:

Soak the dried peanut in water for 30 - 45 minutes. Transfer to the cooking vessel with 1.5 cups of waters and needed salt. Pressure cook for 3 whistle or until cooks soft and tender. If you use fresh peanut,no need to soak. Pressure cook directly with sufficient water.
Heat a kadai. Add oil , throw in the seasoning ingredients one behind the other and let it splutter. Add the boiled peanuts. Saute until moisture evaporates.
Meanwhile grind a grated coconut with green chilli in a mixer to a coarse paste without water. Add this coconut mixture to the peanut. Add salt(only if needed as already added while boiling peanuts) and stir well to combine.
Squeeze half of lemon at the end of cooking. Serve hot or warm.

Note:

For variation: Try the same procedure with mochai/ , dried peas, french beans.
Always remember to cook any type of sundal until soft and tender, otherwise it will cause indigestion problem.