VERKADALAI SUNDAL/ PEANUT SNACK
Author: 
Recipe type: Side dish
Cuisine: Indian
Cook time: 
Total time: 
 
Ingredients
  • Peanut – 1 cup
  • Salt – as needed
  • Asafoetida – a pinch
  • Grated coconut – 3 tbspTo roast and grind:
  • Oil – 1 tsp
  • Channa dal/ kadalai paruppu – 1 tbsp
  • Coriander seeds – 1 tsp
  • Pepper – 1 tsp
  • Red Chilli – 2
  • Jeera/cumin seeds – 1 tsp
  • Asafoetida – a pinchTo temper:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Urad dal – 2 tsp
  • Curry Leaves – few
Instructions
  1. Soak peanuts for an hour (optional). Pressure cook peanuts with water just enough to immerse the channa completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in a medium flame. Switch it off, drain and keep it aside. Keep it moist.
  2. Heat a kadai and roast the ingredients under “to roast & grind” in the same order as mentioned. Roast until the channa dal turns golden in colour. Blend it when it cools.
  3. Heat the same kadai and temper with the items under “to temper” table. Add the drained cooked peanuts.Stir well.
  4. Add the powdered masala and coconut. Mix well again for a minute in the medium flame.
Notes
1. When you grind them, add jeera and asafetida finally as it will burn.
2. If you use fresh peanuts, no need to soak. Just pressure cook with salt.
Recipe by Relish The Bite at https://www.relishthebite.com/verkadalai-sundal-peanut-snack/