Verkadalai sundal (peanut sundal) is a guilt-free protein rich snack made with peanuts and loaded with homemade spice powder. It is quick to prepare and peanuts are rich in protein. This sundal is made by boiling peanuts and then tempering with few spices. It’s a healthy snack. It is one of the sundal varieties made during the 9 days of the Navrathri festival. “Nava” means 9 and “rathri” means “Nights”. It is celebrated by making steps with dolls called “Gollu” and guests are invited to come and sing devotional songs in their house. They offer snacks & sweets as Prasad. I have grown up watching this festival at my place. My mom used to be so busy these 9 days and she used to drag me wherever she goes, she makes me sing in the houses I visit, they give me in return some snacks and gifts :D. My mom used to dress me up each day differently as if I am participating for a fancy dress competition and she will send me with my sister to neighborhood places to invite them for our gollu 😀 It’s so funny and nice to relish all those memories.
Roasted salted peanuts will not work for this recipe. Otherwise you can use any kind of peanuts readily available in market. Peanuts are very healthy, simple and delicious. Most houses have peanuts at their house. So, you don’t have to go shopping for this. Raw mango gives an extra kick to sundal 🙂 I like to add it but I could not find it nearby, add grated ones if you get it.
Sundals are simple to make and a healthy snack. So even if you don’t keep gollu 😉 like me, do make sundal and eat.
Today being the second day of navrathri, here goes my recipe:
- Peanut – 1 cup
- Salt – as needed
- Asafoetida – a pinch
- Grated coconut – 3 tbsp
To 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 pinch
To temper: - Oil – 2 tsp
- Mustard – 1 tsp
- Urad dal – 2 tsp
- Curry Leaves – few
- 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.
- 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.
- Heat the same kadai and temper with the items under “to temper” table. Add the drained cooked peanuts.Stir well.
- Add the powdered masala and coconut. Mix well again for a minute in the medium flame.
2. If you use fresh peanuts, no need to soak. Just pressure cook with salt.
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