Peanut Sundal / Verkadalai Sundal

Ganesh chaturthi is coming on next Monday and I am sick here and not able to cook anything special for the festival. I was able to make only this simple sundal today and posting it now for your treat….

Basic Information:

Preparation Time: 5 minutes

Soaking Time: 1 -2 hours

Cooking Time: 15 minutes

Serves: 3

Ingredients:

Peanuts / Verkadalai – 1 cup (raw, dried peanuts with skin)

Oil – 2 teaspoons

Mustard seeds – 1/2 teaspoons

Onion – 1/4 cup, thinly sliced

Asafoetida – a big pinch

Salt – to taste

Dry red chillies – 3 nos., crushed

Grated coconut – 3 tablespoons

Curry leaves – 1 spring

Method:

1) Slightly wash and soak peanuts for 1 to 2 hours.

2) Drain the water. Pressure cook it for 2-3 whistles with salt and water.  Add water just to immerse it. Depending upon the type of peanuts you may need to cook it for more number of whistles.

3) When the steam completely suppresses, open the pressure cooker and drain the water.

4) In a frying pan, heat oil.

5) Throw mustard seeds and asafoetida when it is hot.

6) Add dry red chillies and curry leaves(I didn’t add as I didn’t have when I prepared this sundal). Saute for few seconds.

7) Add onion and saute till the onion becomes soft.

8) Add peanuts and coconut. Mix well. Taste and adjust the salt.

9) Mix well for a minute.

10) Serve warm.

Notes:

1) You can skip onion from this recipe if you are planning to do it for ganesh chuturthi. But it really adds nice taste and flavor.

2) You can also use desiccated coconut.