Boiled Peanut Sundal
This healthy boiled peanut sundal is served as prasad during Navratri season in India, but it just as well can be a great salad or evening snack!
On a lazy afternoon, I lay on my bed, watching the wings of the ceiling fan rotate a million times. As I drifted into a slumber, I awoke to a pleasing smell of coconuts frying and found myself walking to the kitchen, to the sight of peanuts being fried. As I gobbled spoonfuls of mildly spiced peanuts, I was reminded of my tryst with the peanut sundal over the years!
But first things first. Let me introduce you to one of the easiest South-Indian snack items ever: The Sundal. (read: soon-dull) Generally made with a lentil / bean / legume, sundal most closely resembles warm salads of the West. Sundal, with its nutritional content, is prepared by many Indians as Prasad (or prasadam) during the Navratri season.
You can make this with packaged peanuts or even the fresh ones peeled off from the shell! Boil them to your desire. If you’d like them to be softer, cook for a longer time (& vice versa). If you’re planning to make this during the Navratri season as a Prasad (or offering to the Lord), this is a great way to make it. However, if you’re planning to just make it for an evening snack, feel free to experiment with the recipe by adding onions, garlic and anything you like!
Fun fact: Tamilians call this the Verkadai Sundal. Verkadai = Peanuts.
Here is a quick video demonstrating the recipe tutorial for the boiled peanut sundal! It really is one of the easiest recipes you can make!
(watch in full screen!)Print
This boiled peanut sundal is a healthy recipe to make for an evening snack. It can also be served as a salad!
- 1 cup Peanuts
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Vegetable Oil
- 2 small dry Red Chilli
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1/4 teaspoon Asafetida powder (Hing)
- 1/4 cup fresh Curry Leaves
- 1/5 cup freshly grated Coconut
- Water, to boil the peanuts
- Soak peanuts (with the skin) in water for 1 hour. The peanuts will plump up.
- Add the peanuts to a pan or pressure cooker. Cover them with water. Add 1/2 teaspoon of Salt and mix well. Cover and cook for 30 minutes (or 3 whistles in the cooker). Look for the peanuts to turn slightly soft. Let them cool. Discard water and set peanuts aside.
- Heat oil in a pan. Add the red chilli and fry for 30 seconds.
- Add mustard seeds; let them splutter.
- Add urad dal and mix well. Fry until golden brown.
- Add the asafetida powder (hing) and curry leaves and mix well.
- Add the boiled peanuts, 1/2 teaspoon salt (or to taste) and mix well.
- Add the coconut and fry the sundal for 1-2 minutes.
- Serve warm or at room temperature.
- Store in the refrigerator for upto 2 days. Reheat and serve.
- Category: Salad
- Method: Boiling
- Cuisine: South-Indian
If you make this boiled peanut sundal, don’t forget to send them to me!
If you liked this simple tutorial for homemade urad dal flour, do leave a comment down below with your thoughts! You can also have my recipes delivered to your inbox or follow me on social media –YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.